PEI Liquor Late Fall 2017

FALL HARVEST FEATURED RECIPES

Spiced Apple & Pear Chutney

Roasted Cauliflower with Lemon & Parsley

2 large tart apples, cored and cut into 1 inch pieces 2 large ripe pears, cored and cut into 1 inch pieces 1 cup brown sugar ½ cup apple cider vinegar 1 tsp ground cinnamon

1 large (2 lb) cauliflower, cut into 2-inch florets 1 Tbsp olive oil 1 clove garlic, minced 1 tsp salt ½ tsp pepper Handful fresh parley, chopped Juice and zest of 1 lemon Pre-heat oven to 375F. In a large bowl, toss together cauliflower, oil, garlic, salt and pepper. Spread evenly on a parchment-lined baking sheet and roast for 30-40 minutes, until golden brown and tender. Remove from oven and carefully transfer to a serving bowl. Add parsley and lemon juice and zest. Toss to combine.

¼ tsp ground cloves 1 tsp mustard seeds 1 tsp ground ginger 2 cups water Salt and pepper to taste

Combine everything in a medium heavy-bottom saucepan. Bring to a simmer on medium heat, then reduce heat to medium-low and cook, stirring occasionally, for about 1 hour, or until it reaches jam-consistency.

Pair with

Pair with

G7 CHARDONNAY RESERVA 09607Z, 750 mL, $16.99

ALAMOS CHARDONNAY 09583Z, 750 mL, $17.99

ISLAND HONEY WINEWILDFLOWER HONEY MEAD 15757A, 500 mL, $19.95

WILLIAMS & HUMBERT DRY SACK SHERRY 06760Z, 750 mL, $17.99

CELEBRATE FALL 2017

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