Watermelon pudding
Wine to try
2010 di Lusso Aleatico, Mudgee, A$24/500ml
This richly flavoured yet not-too-sweet dessert needs an equally rich dessert wine – and di Lusso Aleatico is just the ticket. Aleatico is an ancient variety and part of the broader muscat family with its origins thought to be in Greece. Grown extensively in Puglia, aleatico found its way to Australia via pioneering wine producer Dr Thomas Fiaschi, who planted it at his Hawkesbury River winery, Tizzana in the late 19th century and later at Augustine in Mudgee. Rob Fairall of di Lusso took cuttings from these historic vines to recreate the sweet complex wine style much loved by Napoleon Bonaparte during his (enforced) stay on the Mediterranean Island of Elba. The 2010 di Lusso is a dusky pink colour with deliciously grapy aromas and hints of rose water, cinnamon and clove. It’s an off-dry style with luscious flavours yet in no way cloying, the finish dried out by a clean acidity and a gentle squeeze of tannins. Serve the aleatico cool, but not cold, for a quirky food and wine combination.
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Watermelon pudding
Serves
6
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2.5 kg
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watermelon, flesh scooped out and seeds discarded
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75 g
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cornflour
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100 g
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caster sugar
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To garnish:
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chopped pistachios and jasmine flowers (if available)
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1
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Place watermelon in a food processor and blend well. Transfer to a fine colander or sieve and drain mixture into a bowl, pressing down with a wooden spoon if necessary. Measure out 800ml of watermelon juice then strain again into a saucepan, reserving 100ml watermelon juice in another bowl.
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2
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Whisk cornflour into the reserved 100ml of watermelon juice to make a paste, pour this mixture into the saucepan of remaining watermelon juice and whisk to combine.
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3
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Stir over a low heat for a few minutes, then add the sugar and stir continuously until the mixture begins to a boil. Remove from heat and leave for 1 minute before pouring into a large bowl or 6 individual bowls. Allow to cool before refrigerating for 4 hours until set, or preferably overnight.
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4
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To serve, sprinkle with chopped pistachios and jasmine flowers.
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This recipe was published in the February/March 2012 issue of Gourmet Traveller WINE.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Hannah Meppem and Sabine Schmitz
DRINK SUGGESTION Peter Bourne