Alianca Casal Mendes Rose

Grower: Alianca
Grape Variety: Baga
Style: Fresh and Fruity
Country: Portugal
Appellation: Vinho Da Mesa
Vintage: NV
Closure: STELVIN
Alcohol: 10.5% ABV
Bottle Size: 75cl

Peach Pudding with Rose Syrup

Cooking Time: 01 hr : 15 mins (approx.)
Number of Servings: 6

INGREDIENTS

1 cup sugar
2@ 1/2 cups rosé
2 strips orange rind, removed using a vegetable peeler
6 peaches
2 loaf-shaped madeira cakes, at least 3 days old
raspberries to serve
créme fraîche or pouring cream to serve

1. Dissolve the sugar in the rosé‚ in a small saucepan, add the strips of orange rind and bring just to a slow boil. Using a small sharp knife, score a shallow cross into the bottom of each peach to help the skins slip off when they are cooked.
2. Place three of the peaches in the rosé‚ syrup and simmer, loosely covered and turning the peaches over from time to time, for 10-15 minutes or until tender. Using a slotted spoon, carefully remove the peaches to a dish to cool and cook the remaining peaches in the syrup in the same way. Cool the peaches and syrup separately.
3. When the peaches are cool, carefully remove their skins, using a sharp knife if they don't slip off easily. Cut the peach flesh from the stones in bite-sized pieces. Discard the skins and stones.
4. Trim any browned crusts from the madeira cakes then slice each cake into 4 slices horizontally. Line a terrine dish neatly with plastic wrap and then fit a layer of madeira cake in the bottom of it, cutting the cake to suit. Spoon a little ros‚ syrup on to the cake then cover with a layer of peach. Repeat with another layer of cake, syrup and peach, and then cover neatly with a final layer of cake. Spoon a little more syrup on top then cover well with plastic wrap and place another terrine dish on top, weighed down with 2 cans of tomatoes or similar. Refrigerate overnight.
5.Remove the weighted terrine dish and unwrap the pudding. Carefully lift it from the terrine dish to a board using the plastic liner. Cut carefully into cubes or thick slices using a really sharp bread knife. Serve with some raspberries, spoon more syrup over the pudding and add some créme fraîche or pouring cream to each portion.