Wine is a mainstay in many cultures and has a long culinary history. It's infused in everything from pastas and salads to meat and more, and paired with as many foods. Their unique flavor notes means there’s a large variety of wines to choose from. This also makes them a great ingredient to include in desserts. Here’s a roundup of our favorite wine based dessert recipes.
Red wine infused poached pears
Ingredients
For the pears:
- 750 ml dry red wine (like Merlot or Cabernet Sauvignon)
- ½ cup sugar
- ½ cup freshly squeezed orange juice
- 2 pears, ripe
- 1 4-inch orange peel strip
- 1 cinnamon stick
- 2 whole cloves
For the whipped cream:
- ½ cup heavy whipping cream
- 3 tbsp mascarpone cheese
- 2 tbsp sugar, powdered
- 1 tsp vanilla extract
Directions:
For the whipped cream:
- Grab a deep bowl and add heavy whipping cream, sugar, mascarpone cheese, and vanilla extract.
- Beat it for about 7 minutes or until the mixture reaches a whipped cream consistency.
For the pears:
- Add the wine, sugar, orange juice, orange peel, cinnamon stick, and cloves in a small pan and bring it to a boil.
- Peel the pears and slowly place the pears into the liquid on the stove.
- Boil it on a low heat setting for about 20 minutes.
- Allow the pears to cool, and let them infuse in the poaching liquid in the fridge for 4-24 hours.
- When you’re ready to serve, plate the pears standing upright.
- Strain the poaching liquid into a pan and bring to a boil. Then, lower the heat, cooking until the liquid reduces by half. Allow the syrup to cool.
- Drizzle some syrup over the pears and top with the whipped cream.
Red wine chocolate truffles
Ingredients:
- 4 tbsp dry red wine (Cabernet Sauvignon)
- 227 gm semi-sweet or dark chocolate, chopped
- 2 tsp powdered sugar
- ½ cup heavy cream
- ½ tsp vanilla extract
- ¼ tsp espresso powder
- Cocoa powder, for garnish
Directions:
- In a large mixing bowl, add the dark chocolate pieces.
- In a small saucepan over medium heat, heat the cream until it starts to boil. Pour this over the chocolate and add the sugar, espresso powder, vanilla, and wine.
- Whisk gently until the chocolate has melted. If it doesn’t, double boil it in a saucepan, stirring until the mixture melts.
- Then, cover it and let it sit in the fridge for about 2 hours.
- Once the mixture has firmed up, it’s time to start making the truffle balls. You’ll need a plate with the cocoa powder for dusting, a baking tray lined with parchment paper, and a small scoop or spoon.
- Scoop out some of the chocolate mixture and mold it into a ball.
- Then, roll it in the cocoa powder and arrange it on the baking tray. Repeat until you’ve finished the mixture.
- Refrigerate the dessert for about 30 minutes to set. Serve these dark chocolate truffles slightly chilled.
Vanilla and Raspberry Zabaglione
Ingredients:
- 1 cup Marsala wine
- 1 cup sugar
- 6 large egg yolks
- 2 ½ cups brandied cherries
- 5 cups raspberries
- 1 cup heavy cream
- 1 vanilla bean, seeds scraped
Directions:
- Whisk the sugar, vanilla bean seeds, and Marsala in a saucepan, and bring it to a boil. Take it off the heat when done.
- In another saucepan, bring water to simmer, then lower the heat to a medium-low setting. You’re going to use this to double boil.
- Get a large bowl and fill it with icy water, set aside.
- Next, in a heatproof bowl, whisk egg yolks until they’ve broken.
- Slowly add the Marsala mixture and continue to beat.
- Next, place this bowl over the saucepan with simmering water.
- Continue to beat the egg yolk and Marsala mixture until it’s foamy and steamy (approximately 10 minutes.) Make sure not to overcook it as it can curdle.
- Quickly place the bowl over the ice water and allow it to cool, whisking occasionally.
- Cover it and pop it in the fridge for about 1 hour.
- Just before you serve, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the Zabaglione.
- Add cherries at the bottom of small glasses or bowls. Then, spoon in the Zabaglione, top with the raspberries, and enjoy!