English
Quince & Pinot Gris Mambourg Nems
15 minutes
Cheap
Easy
October marks the end of the harvest in Alsace. The vineyard is adorned with its sublime autumnal colors and inspires us a seasonal recipe with subtle and balanced flavors...
At the Chasseurs de Lune, the Nem that everyone loves unveils a warm heart made of quince, sheep cheese, freshly chopped rosemary and a pinch of fleur de sel. A sweet and colorful revisitation signed by the Chef Emmanuel Stemper for Bestheim !
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Daring food and wine pairing : The Pinot Gris Grand Cru Mambourg
The Pinot Gris Grand Cru Mambourg Bestheim will accompany your meal to perfection: it has a sublime golden yellow color with beautiful legs. Its nose is intense and we find notes of fruits in syrup such as pear, peach and dried apricot. The mouth is rich and greedy, balanced in the end by a touch of minerality.
Enjoy your meal!
Ingredients
Preparation:
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Preparation of quinces
Heat water in a saucepan with salt and add rosemary. Rinse the quinces and cut them in 4 with a serrated knife.
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Cooking quinces
Then cut the core of the quince lengthwise so that only the flesh and skin are left (it is very important to keep the skin otherwise the quince will break down during cooking). Cook in boiling water for 5 to 10 minutes. Prick with a knife to check for doneness. Then drain them.
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Preparation of the egg rolls
Remove the rosemary sprigs, cool them and then chop only the leaves. Roll the quince nems with the quince, sheep's cheese, chopped rosemary and fleur de sel.
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Cooking of egg rolls
Brush with olive oil and bake for about 20 minutes.
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