The rich, nutty flavor of hazelnuts are a perfect wine accompaniment, according to Wine Enthusiast, as they have less tannins and are less oily than other nuts.Ģ019 Erath Pinot Noir – Mouth watering aromas of summery red cherry, currant and red plum are seasoned with fragrant rose petal, lavender and anise. Pinot noir is an incredibly versatile wine that complements a wide variety of foods. To pair with this recipe for pear tart, I've selected the 2019 Erath Pinot Noir. Never bigger or bolder than the food it is destined to accompany, Erath is classic Pinot: light, delicate and fruit-forward. Silky, soft fruit whets the palate, whispering of freshness, brightness and refined balance. The nose reveals delicate aromas of orchard cherries, fresh violet, perhaps herbal tea. Ruby transparency is only the beginning of the quintessential Pinot experience. Erath Wines transforms Pinot grapes into memorable, critically acclaimed wines that are also affordable. Erath wines are an expression of the land that the winery has cultivated since that time, longer than any other winery in the Dundee Hills of Oregon. In 1969, Dick Erath planted his first Pinot Noir grapes in the mountains of Oregon. It's able to stand on its own, or you can dress it up further with a bit of whipped cream, some maple sweetened mascarpone, or a small scoop of vanilla ice cream. Sprinkled with additional chopped hazelnuts and a delicate dusting of powdered sugar, this hazelnut frangipane pear tart is a beautiful finale to a special meal. A showy presentation of fanned-out pear halves provide visual drama and add a sweet and aromatic element to the golden toasted nut flavors. Toasted hazelnuts form the foundation of the recipe, in both the buttery sweet crust (pâté sucrée) and the hazelnut cream filling - otherwise known as hazelnut frangipane. But I can't help myself from tiptoeing into fall flavors already, seeking out a bit of spice, a bit more warmth, a cozy nuttiness in the flavors of this tart. I try to keep up with the abundance of the last summer days in the garden before the shift to autumn is officially upon us. With the arrival of September come cooler days and the glow of slanting sun in the evening. Thanks to Erat h Wines for sponsoring this post! PEAR TART WITH HAZELNUT FRANGIPANE Paired with a bottle of Erath Wines 2019 Oregon Pinot Noir, it's a delicious combination for a special night in or a holiday table. Baking this pear tart recipe is a lovely way to ease into fall. It's topped with pretty fans of thinly sliced fresh pear halves, toasted hazelnuts, and a dusting of powdered sugar. This pear frangipane tart has a buttery, golden brown crust filled with a lightly spiced hazelnut frangipane.
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