Apple Stuffed Fowl Supreme with Pinnacle Sauce

Ingredients

Fowl

• 2 breasts, any poultry, scalloped, marinated in Domaine Pinnacle Ice Apple Wine for 8 to 12 hours

Stuffing

• 1 apple, peeled and diced
• 1 oz (30 g) butter
• 1.5 oz (45 ml) maple syrup
• 2 oz (60 ml) Domaine Pinnacle Ice Apple Wine

Sauce

• 1/2 cup (125 ml) demi-glace
• 2 tbsp (30 ml) roux (1/2 flour, 1/2 butter)
• 1 oz (30 ml) cognac
• 2 oz (60 ml) Domaine Pinnacle Ice Apple Wine
• 2 apple slices, thick
• 1 oz (30 ml) maple syrup

Preparation

To make the stuffing, fry apples in butter and add maple syrup. Flambé with cognac and add Domaine Pinnacle Ice Apple Wine. Stuff the supremes insuring they do not "leak". Wrap them, like candy, in resinite plastic. Drop in boiling water for 10 to 15 minutes depending on size of supreme.

To make the sauce, fry the apple slices in butter, add syrup and Domaine Pinnacle Ice Apple Wine and flambé with the cognac. Set aside. Thicken demi-glace with roux. Strain and add Pinnacle caramel and apples.

Sauté the supremes until golden and cut diagonally, width wise. (If partridge is used, cook in oven for 1 hour at 300°F, 150°C.)

Serve the supremes with the sauce and fried potatoes, carrrots, asparagus or fiddle heads. Decorate with a bouquet of fresh tarragon and apple slice.

Credits

Mathieu Grégoire, Chef owner, Le Goupil Renart
1268 Van Horne, Outremont, Quebec
Tel: 514-274-1110