So, here I am, faced yet again with the torturous staff pick! Not torturous in that I have to write it, but oh-so-difficult in that I have to choose ONE thing to talk about! How's a girl supposed to make up her mind, when there are SO many delicious options to choose from? Sigh. It would be so much easier if I were more finicky!

Anyways, for this month's missive, I've settled on one of my favorite kitchen experiments gone good! A lovely dessert that is easy to prepare, for one, two or more! Using whatever fresh fruit that suits your fancy, any juice you happen to have in the fridge, a few pats of butter, some fresh tarragon and a hearty dose of delicious wine, you too can create this simple treat to serve over ice cream.

It's funny, but I originally made this sauce with Vinho Verde to serve over crab cakes, which was quite yummy, but as soon as I tasted it I really wanted to serve it with fresh peaches over vanilla ice cream. I eventually did, at a dinner party a few weeks later, and by the looks of the empty bowls that remained, I think they enjoyed it! I've since made another version of this dessert with pears, golden plums, and the Castello di Poppiano Vin Santo, which was also rockingly delicious, if I do say so myself.

What you'll need for two people (bearing in mind that I really don't measure while preparing this dish):

2 Pears, peeled and sliced thin (or whatever fruit looks the best!)
Fresh squeezed juice of one orange (or a splash of whatever juice you have on hand)
1 cup-ish of white wine (or red, for that matter!)
2 pats butter
few sprigs of fresh tarragon
ice cream (I usually use vanilla, but feel free to experiment)

In a saute pan, over med-high heat, add wine and juice, stirring all the while (it should be bubbling crazily) for maybe 5-6 minutes or until sauce starts to thicken and reduce a bit. Add butter, stir and reduce a little more. Lower heat and add fruit, stirring long enough to warm and coat with sauce. Serve over ice cream and top with fresh tarragon!

Enjoy!