Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Water |
½ cup | Dry white wine |
2 tablespoons | Sugar |
½ teaspoon | Grated lemon zest |
⅛ teaspoon | Each ground cinnamon and cloves |
⅔ cup | Golden raisins |
⅔ cup | Sweet port |
\N \N | Large pinch freshly ground black pepper |
¼ cup | Dry red wine |
2 teaspoons | Cornstarch |
4 ounces | Creamy blue cheese such as Blue Castello, Campazola, etc. cut in eight slices |
½ cup | Toasted walnuts |
\N \N | Powdered sugar and mint sprigs |
GARNISH
In a saucepan combine the water, wine, 1 tablespoon sugar, zest, cinnamon and cloves and bring to a boil. Add the raisins and let them steep off the heat for 15 minutes or so or until they are very plump. While raisins are steeping, combine the port, remaining 1 tablespoon sugar, pepper, red wine and cornstarch and stir until cornstarch is dissolved. Pour into a small non-reactive saucepan and whisk over moderately heat until sauce thickens, about 3 minutes. To serve: Divide cheese,walnuts and a tablespoon or two of raisins with syrup in the center of each crepe. Fold crepes to enclose filling and spoon a tablespoon or 2 of warm port sauce around (save any extra port sauce for another use). Garnish with a dusting of powdered sugar and mint sprigs.
Yield: 8 crepe
Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@...>