Beautiful in the glass with a deep amber color and greenish rim. Intense aromas of dried fruits like figs and dates jump out of the glass, followed by mellower scents of chocolate, caramel and vanilla. With concentrated flavors of fig pudding, orange zest, almonds, chocolate and caramel, this wine complements the rich and spicy flavors in Greg’s dark chocolate pumpkin tart, without competing with it. This is definitely a sweet wine, but because of a persistent yet pleasant brandy-like feel, the lingering finish is elegant and dry.
Pairs With FoodBuzz Challenge #8: Pumpkin Tarts- Sweet and Savory
Price $18
Also pairs well with apples, aged cheeses, chocolate, dried fruits, nuts, pears
- Category Dessert Wine
- Varietal Blend
- Region South Australia
The celery bit has me taken aback but after reading, I could see how it would work.
I’m so intrigued by the ingredients and the preparation, I may just have to try it myself…unless you want to send me some. 🙂
I guess to some it may sound unexpected, but to me it sounds like it pairs perfectly (yes, that was a pun)! I love dredging up old favorites from dusty notebooks…
so interesting and unexpected that I MUST give it a try. Candied celery…who woulda thunk it? — S
These are great photos and an intriguing recipe. You should share this over at http://www.dishfolio.com it would be a great addition
Greg your photographs are lovely, warm and welcoming. I can nearly smell them! And candied celery? Nice!
Laura
I love the warm flavours of roasted pears! This looks really delicious!
so unique, and i am one who loves celery. as a kid, campbell’s cream of celery was my favorite soup. thanks for this one greg!
LL
At the risk of being pelted with celery and pears I’m going to be the odd one out and say that the candied celery just sounds weird to me. Still it’s the kind of thing that just screams I dare ya’ 🙂
Did you know that folks in ancient Pompeii were given to eating a dessert of roasted celery, honey and ground pepper? (says so on wikipedia so it must be true) — in any event, it has me thinking that perhaps this dessert of Lidia’s is not such a strange idea after all…
…which is why I love it. I’ve never heard of celery as a sweet dish. Candied, with roasted pears? Dang.
I second Dorothy’s request — although hopefully by that time I will already have made this recipe. I adore pears the celery is intriguing… the perfect kind of dessert to serve to friends!
I’m not usually a fan of celery, but I’ll give them a hearty try is you give me a bunch of this.
I wonder how candied celery will taste…!
I have to admit that I did do a doubletake when I read the post title but it is one of those things that eventually you just find yourself experimenting with. I would have loved to be there with Lidia B. toiling away in her kitchen and deciding to candy celery in one brilliant moment.
When I first saw your title I thought, it can’t be Lidia, can it? But it is! I just saw a recorded episode featuring the candied celery and I remembered her really enjoying them. Your still life photo is outstanding.
The opening photo is beautiful and I could see myself taking it! (although yours would have better lighting, must be all those years of experience ;).
The recipe is intriguing enough for me to want to duplicate it, good luck with the dinner party!
Let’s see. You’ve been to the market, cooked, photographed, written your mellifluous prose and posted it, and it’s only 3:00. Boy am I a loser. (But this recipe must be a winner because it’s so unique!)
…I am having a dinner party tonight! Guess what’s for dessert. Oh and getting ready for a cauliflower soup that is so out of this world. It too is photographed and waiting for my guests and it’s soon to be close-up on SS! GREG
Sheesh.
Will you please bring this to the next FBLA meeting? Because I cannot stand it…I must have some!