Here is my first offering in the great ice wine recipe resolution!
It is adapted from Inniskillin Winery’s Ice Wine Infused Cranberry Boats. I didn’t have all of the ingredients the recipe called for and decided to do some “customization”. How surprising!
Also, our home lives with the Low FODMAP diet, so this diet is low FODMAP
(Reminder: quantities are always approximations)
1/2 cup dried cranberries
1/3 cup ice wine
1 tsp fresh rosemary, chopped
1 tsp garlic infused olive oil (or oil plus 1 clove of garlic, minced)
1/3 cup pecan pieces
1/3 cup finely diced mild gouda
cracked black pepper – to taste
salt – to taste
balsamic glaze as a garnish
In a small pot, warm the garlic oil (oil and garlic) over a medium heat. Add cranberries, rosemary and ice wine. Simmer until almost all of the wine has been reduced or absorbed by the cranberries, about 6-8 minutes. There should only be about a teaspoon of liquid left. Remove it from the heat and let it cool. When just warm, stir in pecans and cheese. The residual warmth should make the cheese soft, but not runny. Season to taste and spoon onto on a bed of leaf lettuce. Garnish with balsamic glaze and cracked pepper. Add a couple of slices of baguette toast or gluten free bread, toasted and cut into fingers.
Serves 4 as an appetizer.