Dessert was a peach crisp made in two individual gratin dishes. We mixed fresh and frozen peaches with sugar and flour to coat and placed them in the buttered gratins. This was topped with a mixture of butter, flour, brown sugar, cinnamon, salt, and rolled oats. We served this warm with 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.
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