Preheat oven to 325°F (170°C).
Pat rack dry with paper towels and salt and pepper generously.
In a hot skillet, heat canola oil and brown rack both sides.
Transfer the rack to a roasting pan, and add stock, broth, garlic and onion.
Roast 40 to 60 minutes or until a meat thermometer reads 160°F (70°C).
Midway through roasting time, add squash, potatoes, apricots and prunes.
Take the meat out of the oven when done, tent with foil and let stand 10 to 15 minutes.
In a very hot skillet, melt butter and brown peaches, flesh-side down, quartered pears, apples and fennel.
Deglaze with white balsamic vinegar, add water, season and simmer 5 minutes over medium heat.
Place the rack in the middle of a platter and surround with fruits and vegetables.
Cover with sauce just before serving.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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