Food and Culture

These Desserts Are infused With Wine Are Are Lip Smackingly Delicious And Boozy

solar_calendar-linear Apr 14, 2024 10:00:00 AM

Homenavigation-arrowArticlesnavigation-arrowThese Desserts Are infused With Wine Are Are Lip Smackingly Delicious And Boozy

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It’s the holiday season and the best time to indulge in some wine based desserts. Skip the mulled wine and try making one of these desserts instead.

These Desserts Are infused With Wine Are Are Lip Smackingly Delicious And Boozy

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

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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:

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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

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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

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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!
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