Al's Marinated Stonefruit w Romanoff Sauce
"For me this dessert screams summer holiday. It’s seasonal, fresh and takes no time at all to put together. I love it with nectarines, plums and peaches but you can use pretty much any fruit you can get your hands on. Get creative with your topping - it doesn't have to be shortbread, think anything that adds a bit of crunch." - Al Brown
Step 1. Romanoff Sauce
1 Cup Sour Cream
⅓ Cup Cream
½ Cup Brown Sugar
A couple of drops of Vanilla Essence
Take a bowl and add all of the ingredients. Whisk vigorously for two minutes until slightly thickened and the brown sugar has completely dissolved. Store in the refrigerator until required. Can be made a couple of days in advance and will keep for at least a week in the fridge.
Step 2. Marinated Stone Fruit
800gm Assorted Ripe Stone Fruit (approx. 8 - 10)
1 ¼ Cups Late Harvest Riesling (or similar) *
3 Tbl Brown Sugar
½ Cup Fresh Mint (finely chopped)
Remove the stones from the assorted ripe fruit. Cut into small wedges and place in a mixing bowl. Pour over the Late Harvest or dessert wine and brown sugar, then fold in the mint. Place in the fridge to marinate for at least an hour.
*This dish will also work without the addition of Dessert Wine as the sugar will draw juice from the fruit.
Step 3. Plating and Serving
Marinated Stone Fruit
Lemon Shortbread (or similar)
Spoon a dollop of Romanoff sauce into your serving glass or bowl. Stir up your marinated fruit and spoon on top of the sauce. Crumble some lemon shortbread over the top for some crunch.