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Episode 108: Breakfast at Jo's

"...In the summertime, I prefer summer stone fruit and berries of all kinds. In this dessert, I've combined them with a late harvest dessert wine for an easy, but really flavorful dessert when time is of the essence!"
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Serves: 6

• 1 orange
• 1 1/2 cups late harvest dessert wine (Riesling, Gewürztraminer, Muscat, Sauternes)
• 1 tablespoon honey
• 1/2 vanilla bean, split and scraped
• 4 1/4-inch slices fresh ginger root
• 1 pint blackberries
• 1 1/2 cups green seedless grapes (about 8 ounces)
• 1 cup cherries, pitted (about 6 ounces)
• 2 nectarines, halved, pitted, and diced
• 2 plums, halved, pitted, and diced

Cut the peel from the orange with a vegetable peeler, making sure there is no white pith. Juice the orange. Bring the orange juice, orange peel, wine, honey, vanilla bean, and ginger to a boil in a saucepan over high heat. Reduce the heat to low and simmer for 5 minutes. Remove from the heat and discard the orange peel, vanilla bean, and ginger slices. Let cool for 30 minutes.

Meanwhile, place the blackberries, grapes, cherries, nectarines, and plums in a bowl. Pour the wine syrup over the fruit and refrigerate for 20 minutes to chill the fruit. Stir gently just until mixed.

To serve, spoon the fruit into bowls and pour the sauce over the top.

Recipe ©2004 Joanne Weir from Weir Cooking in the City, reprinted by permission.

Breakfast at Jo's
• Jalapeño-Jack Scones
Baked Eggs with Summer Vegetables
• Summer Fruits In Sweet Spiced Wine
• Breakfast Smoothies
• Bellinis

Wine Suggestions
Scones: Sparkling Wine or Spumante
Eggs: Rosé

Joanne's Tips & Guidelines
Top Ten Tips on Food and Wine Pairing

Top Ten Classic Food and Wine Pairings

Do's and Don'ts for Menu Planning

The Essential Mediterranean Pantry

The Essential Asian Pantry

The Essential Latin Pantry

Copyright © 2004 KQED, Inc. All Rights Reserved.