Eaton Mess with Wine Poached Grapes and Red Wine Caramel Sauce
Servings: 8 People
Ingredients
Wine Poached Grapes
- 1 Bottle Monte Zovo Amarone
- ½ Cup Cassava Syrup
- 1 Strip Orange Zest
- 1 Stick Cinnamon
- 3 Pieces Cloves
- 1 Piece Star Anise
- ½ Pound Red Grapes
Red Wine Caramel
- Left Over Poaching Liquid
Pavlova
- 4 Egg Whites
- pinch of salt
- 1 Teaspoon Vinegar
- 1 Teaspoon Cream of Tartar
- ¾ Cup Maple Sugar
- 1 Teaspoon Vanilla
Coco Whip
- 1 Can Coconut Cream
- 1 Tablespoon Vanilla Paste
Garnish
- Sprig of Sage
Instructions
Wine Poached Grapes
- Place the wine, syrup, zest and spices in a sauce pan and bring to a boil. Add in the grapes and bring to a boil again.
- Turn the heat down to simmer and let sit for 7 minutes. Turn off the heat remove the grapes from the poaching liquid and set aside.
- Using a strainer and a bowl strain out the zest and spices and place the poaching liquid back into the sauce pan.
Red Wine Caramel
- Turn the heat back on to medium and start reducing the liquid. Keep in on a low boil. The liquid should always be bubbling, but do not walk away from it. Keep swirling the liquid around the pan for about 10 minutes.
- It will start turning into a thick liquid and coating the bottom of the pan. To test drop in the liquid in some cold water. Once it holds it's shape in the water the caramel is done.
- Take off the heat and let it cool completely.
Pavlova
- Pre heat oven to 250 degrees and line a sheet pan with a silpat.
- Place the egg whites, vinegar and cream of tartar in a mixing bowl. Using the wire whisk attachment whisk until the egg whites are stiff.
- Turn the mixer to low and add in the maple sugar slowly. Once incorporated turn the mixer back to high and beat until the sugar has dissolved into the egg whites. Turn off the mixer and take out from the machine and scrape down the sides and carefully fold in the vanilla.
- To bake mound the pavlova in the middle of the pan. You can just scrape it out of the bowl into the pan and spread out into a mound. It doesn't have to be pretty as you will be breaking it out into individual servings later on.
- Bake for 1 hour and 30 minutes. Then turn off the oven and leave in the oven until it's fully cooled down.
Coco Whip
- To make the coco whip place the coconut cream and vanilla in a mixer bowl with the wire whisk and beat until fluffy. Place in the refrigerator to cool.
To Serve
- Take out 8 glasses and equally break pavlova into each glass. Top with the coco whip, poached grapes and the red wine caramel sauce. Garnish with a leaf of sage.