That combination was finally tried at the wine dinner I organized for the doctors' association of my hospital. Well, like the jambon persille, I gave instructions to the chef on how to cook it, but this turned out less satisfactory than the starter. My take was that it is something like a clafoutis, with butter fried apples rather then cherries as the filling. The savoury equivalent would be toad in a hole where the filling are sausages. Anyway, the batter turned out more cake-like, but it was still a satisfactory dessert.
The wine was similar to my last tasting with sweet acid botrytised nose and a hint of tropical fruit (this time pineapple rather than mango) slightly marred marred by a slight metallic note, the palate was sweet with dried apricot notes which extended into the acid backbone. The two went very well together. Similar desserts, like apple crumble, strudel etc will certainly be a good match for the wine.
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