It is time for another session of What would you pair with.....?
This pairing party is honoring the above guest, a rustic plum tart.
Simple tart crust. Plums from a neighbors tree (I swear that I didn't steal them), set in a custard-like base of ripe plums and very little sugar.
What would you pair with this seasonal tart? 
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6 comments:
us plum tree owners are a fickle lot, and I might have to go through the plum tree owner's network to find out if those are legitimate plums in your tart- there are dna tests and such that can be performed.
as for pairing, would something like a Pineau des Charentes be appropriate? Don't know why I thought of it but first thing that popped into my head
Vanilla ice cream ?
Redman- I don't believe in DNA.
I had to look up Pineau des Charentes. I've tried most of the grapes that seem to go into the blend, Ugni Blanc, Folle Blanche and Colombard, with occasional Sémillon, Sauvignon Blanc and Montils, and they often make up some of my favorite Gasgone whites, but I've never tried this guy. I have a new mission. It looks like something I would want chilled, with a lemon twist, and another slice of tart. Maybe on the rocks.
Dan-How do you think that vanilla ice cream would taste with a reduced Pineau des Charentes suace, poured over the tart? Of course one would have to have a glass as well....
Kirstin, I love reduced booze on ice cream. There is nothing better in my opinion. I just reduced some port last night with cherries for an ice cream sauce.
It would have to be a lovely cup of tea, with cream and sugar (of course). I would take some of the heavy cream whipped, add a little amaretto, and dollop the tart.
Linhe: I'd want that for breakfast. Maybe since it's breakfast, we'd toss on some vanilla ice cream, as we have the rest of the day to work it off. And then have another slice for lunch, with reduced booze sauce.
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