Enjoy this recipe of chef Juan Ramón Sau Ceitegui with our Ramiro II Cava Brut Rosado.
Peaches and wine
Ingredients
- Denomination of Origen Borja wine (D.O.)
- Sugar
- Cinnamon stick
- Star anise
- Clove
- Vegetable gelatine
- Peaches from Calanda
Syrup (made with equal
- 100 g instant-gel
- Oranges
- Lemon
- Cointreau
- Zest
Instructions
- For the cannelloni
- In a pot place the wine, sugar and spices, bring to a boil and allow the mixture to reduce to a quarter of the liquid. Remove from the heat, cover and allow the mixture to infuse for various minutes.
- Strain the liquid and bring to a boil again after adding the vegetable gelatin. Pour into a mold which is rectangular and deep. Chill well and remove from the mold, slice finely and reserve.
- For the filling
- Peel the peaches and cut into small pieces. Prepare a syrup using an equal amount of sugar to an equal amount of water, and then add the peaches.
- Use a hand mixer to mix in the Instant –gel and blend together with the peaches and syrup. Strain through a fine sieve and reserve in a pastry sleeve for filling the cannelloni.
- For the peaches with wine
- Cook peeled, cut peaches for 20 minutes with the wine, sugar and spices. Puree into a fine mixture. Chill and reserve in a refrigerator.
- For the sangria
- Heat the wine together with the fruit juices and segments and the zests of lemon and orange, and add sugar.
- When the sugar has dissolved, remove from the heat and add peach slices and Cointreau.
- Cool and leave to marinate for a day and night. Strain the mixture and freeze. Use a rasp to make the snow cone.
- For the wine caramel
- Place the ingredients in a pan. Allow to reduce, and then chill. Place in a condiment bottle.
- Assembly
- Place the peach puree with wine using a small spatula, place drops of the wine caramel and the cannelloni filling.
- Place alongside of the cannelloni.
- Place strips of peach cut in julienne on top. Rasp the sangria to form into the shape of a hailstone.
Juan Ramón Sau Ceitegui
Juan Ramón Sau is pragmatic and direct. He started cooking because he did not want to study. However he chose cooking and did his best: first in the Escuela de Hostelería de Teruel where he studied cooking and then in the Escuela de Hosteleria de San Lorenzo in Huesca where he trained in baking.
Since that time his professional life has been closely aligned with the chef Carmelo Bosque. Young, with clear ideas and a cooking concept tied to the Zero Food Miles philosophy, Juan Ramón
has received a good number of culinary awards in Aragonese andnational contests.
The recipe of peaches and wine as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
