Turkey sacks with tropical fruit
6 pc of turkey breasts
1 cup of chopped pineapple
1 cup of sliced kiwi
1 cup light cream or half & half
1 tbs corn starch
¼ cup sliced almonds, roasted (unsalted)
salt and pepper
Clean turkey breasts and pat dry with paper towel. Put meat in between sticky foil (or use a larger ziplock) and tenderize the meat into thin slices, as round shape as possible. Season each slice with salt and pepper on both sides.
Chop pineapple and kiwi into small pieces. Mix together. Place the fruit mix with a spoon in the middle of each turkey slice. Gather edges of the meat above the fruit with thread.
In a large pan bring a water (or chicken broth) into boil (about 1/3 of the pan), place a colander on top and let steam your turkey sacks for about 10 minutes. Transfer the meat to the oven proof pan.
Mix bananas and light cream in a food processor, transfer to a pan and bring to boil on medium heat. Stir cornstarch in a little bit of cold water and add to the bananas to thicken the sauce. Add juice from ½ lime, grated lemon peel and roasted almonds.
Season with salt and pepper (taste). Add sauce to the baking pan and bake at 350°F for about 20 minutes.
Remove the thread before serving and pour the banana sauce over the meat.
Wine pairing suggestion:
The combination of delicate turkey meat and fruit made me immediately thinking of a new vintage of Peter Lehmann’s Layers, I just recently tried. This wine offers layers of tropical fruits flavors that matched so well with this dish. Richer, buttery Chardonnay would work too with the creamy sauce.