Autumn Delight with Pomegranate Sauce
Ingredients
600 g of glazed chestnuts, pureed
100 g of “mostarda” of Aglianico grapes
100 g of “vino cotto (sweet “cooked wine”)
10 g of chopped hazelnuts
109 of cocoa powder
30 g of sugar
100 g pomegranate sauce
200 g of decorated biscuit (see recipe below)
100 g of cartellate dough (see recipe)
Preparation
Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and
spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.