Ingredients for 4 people
8 Plain Crespelle
4 peaches
100 g of fromage blanc (spreadable cheese)
½ liter of dry Marsala
2 tablespoons of acacia honey
2 allspice berries
2 juniper berries
1 pinch of cinnamon
Procedure
In a saucepan, cook the peaches in the Marsala after slicing them and removing the pits. Add the allspice, juniper berries, and cinnamon. Once cooked, strain them, setting aside the Marsala, and blend the peaches into a sauce. Spread the sauce on the Crespelle and roll them up. Add the honey to the Marsala and cook until you obtain a thick sauce. Arrange the Crespelle on a serving plate, pour the Marsala sauce over them, and garnish with quenelles of fromage blanc. Serve warm.
Nino Russo, Chef of the German delegation – fic.
