What better excuse to have a dessert wine than as an accompaniment to pistachios and raspberries—both born for Sémillon or even Sauvignon sweet wines.
Use chopped strawberries, if you wish, in place of the raspberries.
A 12-inch sauté pan
Place the pistachios and sugar in a food processor fitted with the metal blade. Grind them finely. Transfer the ground pistachios to a small bowl and mix them with
Heat the rúm, orange juice, lemon juice, the remaining
Carefully put 2 crêpes on each plate. Return the pan to the burner and increase the heat to high. Add the butter and cook the sauce until it begins to thicken. Remove the pan from the heat, gently mix in the raspberries, and pour the sauce over the crêpes.
© 1993 Emily Luchetti. All rights reserved.