Tertini Private Cellar Collection Arneis with peach crisp

Peach Crisp paired with a beautiful Tertini Arneis

December 11, 2020 Posted by Robin Renken 12 Days of Wine Holiday Edition, Arneis, Australia, Recipes and Wine Pairings, Southern Highlands, Tertini No Comments

Peach crisp

This is such a simple recipe, it almost doesn’t need measurements. I whipped this up after lunch for Michael and me to enjoy as a dessert with a wine that really wanted peaches.

What to Pair?

Tertini 2018 Private Cellar Collection Arneis

This wine comes from Tertini Wines in the Southern Highlands region of New South Wales Australia. It is Arneis which is a white Italian grape from the Piemonte region.

Time: 45 Minutes

Yield: 2 people

Ingredients

Peach crisp

For the topping

¼ cup of flour

6 tbs of light brown sugar

¼ tsp ground cinnamon

Pinch of salt

¼ cup of unsalted butter cut into cubes (keep this cold)

½ cup of rolled oats

Filling

2 cups of peaches (these can be fresh sliced or frozen or a combination, which is what I used)

2 tbs sugar

1 ½ tbs flour

Directions

Preheat the oven to 350 degrees
Butter 2 individual gratin dishes
In a large bowl mix the flour, brown sugar, cinnamon and salt
Add the cold butter, mixing with a fork or pastry cutter. This should come together and be crumbly (I used my fingers a bit at the end, just be careful not to melt the butter)
Stir in the oats, then toss the bowl in the fridge while you get the fruit ready
Put the peaches in a large bowl, sprinkle with the flour and sugar. Stir until the peaches are covered.
Spoon the mixture into the 2 gratin dishes.
Cover with the topping
Bake for 30 minutes until they are bubbly and the top is lightly browned
Cool only slightly and serve with vanilla ice cream.

Peach crisp

Watch our quick video for the highlights.

Peach crisp with Tertini Private Cellar Collection Arneis

This crisp was so easy and made the house smell terrific. Don’t forget to top it with a scoop of vanilla ice cream.

This was warm and wonderful with the Arneis, much of that was due to the fresh peaches which cut the sweetness of the dish. These were late-season peaches and were crisp and not as sweet as summer peaches.

This Arneis is from the Yarrandoo Vineyard that we visited with Jonathan on that drizzly spring morning. There were only 62 cases produced. This does a partial oak ferment. Yes, I said ferment. Jonathan said that at the time he did not know of another Arneis being made in this way in Australia.