Recipes

Serves 4

500ml bottle sweet wine (late harvest, noble late harvest, straw wine, natural sweet, sauternes)
2 mangoes
Almond Crisps
100g flaked almonds
50g cake flour
50g castor sugar
60ml egg whites
50g butter

Mangoes in Sweet Wine Chill the wine. Skin, stone and slice the mangoes into a bowl. Cover and return to the fridge while you’re making the almost crisps.

Almond Crisps Lightly oil one large or two smaller baking trays. Heat the oven to 180ºC. Pop three-quarters of the almonds into a food processor with the flour and castor sugar and whizz quickly until quite finely crumbled. Whizz in the egg whites and melted butter; don't over process as the almonds should stay textured.

Drop heaped teaspoonfuls of the biscuit mixture onto the baking tray/s, leaving plenty of space for spreading. Spread evenly into circles and scatter the remaining almonds on top, pressing them gently into the batter. Bake for 7 to 8 minutes. The biscuits should be quite brown around the edges and paler in the centre. Lift onto a cake rack to cool. Store, if necessary, in an airtight container.

To Serve Pour chilled wine into glasses and add mango slices. Place almond crisps alongside.

» See `Fruit Art` page 163