Desserts
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Desserts |
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Click on any of the recipes below to go right to it.
Bananas and Rum
Sparkling Strawberries
Ponche Creme Brulee
Spirited Pumpkin Pie
Tarte au Sucre
Cabernet Truffles
Matusalem Rum Cream Pie
Poached Figs and Thyme
Summer Fruit and Port
Lemon Frappe
Pears in Red Wine
Fresh Berries and Ponche Cream
Summer Zabaglione with Fruit
Flambeed Oranges
Ponche Souffle
| 15 | ml | butter |
| 250 | ml | orange juice |
| 5 | ml | grated lemon rind |
| 5 | ml | vanilla extract |
| 100 | ml | Matusalem Classico Rum |
| 100 | ml | brown sugar |
| 5 | bananas |
Melt the butter in a baking dish. Lay in the bananas, peeled, sliced lengthwise and the cut into thirds. Mix the orange juice, vanilla, lemon rind, rum and brown sugar together and pour over the bananas. Bake in a 200ºC oven, basting occasionally, for 15 - 20 minutes until the bananas are soft. Serve over vanilla ice cream.
| 450 | gm | fresh strawberries, hulled |
| 2 | egg yolks | |
| 250 | ml | Castellblanch Brut Zero cava |
| 300 | gm | sugar |
| 250 | ml | whipping cream, whipped to stiff peak stage |
Beat the yolks and sugar in the top of a double boiler, slowly beat in the cava. Continue beating for about five minutes until the sabayon is about doubled in volume, then, still beating, continue to heat for another 5 - 10 minutes until the saboyon in light and frothy but thick. Off the heat, fold in the whipped cream. Pour over the strawberries in a shallow baking dish. Brown for a few seconds under a broiler.
(Thanks for this recipe to Bubbles, May 2002)
Castellblanch Brut Zero pairs well here, as does a more traditional sabayon accompaniments: Achaia Clauss Imperial Mavrodaphne of Patras.
In wine country, egg whites used to be widely used in fining (clarifying) wine. This left winemakers with lots of egg yolks. So a wide range of uses for the leftover egg whites were developed. One of the most enduring is creme brulee. Here is a Spanish take on this favourite.
| 6 | egg yolks | |
| 100 | gm | white sugar |
| 500 | ml | whipping cream |
| 10 | ml | vanilla extract |
| 60 | ml | Ponche Caballero |
| 40 | gm | brown sugar |
Whisk the eggs and sugar together until thickened, them beat in hot (but not boiling) cream, Ponche, and vanilla extract. Divide among six small custard cups, place in a bain marie with boiling water half way up the sides of the cups. Bake in a 150°C oven until lightly set (20 - 30 minutes). Remove cups from the bain marie and chill them. Once chilled, sprinkle brown sugar on top of the custards, then broil or blow-torch them until the sugar is bubbling and browning. Chill again to let the sugar crust harden.
Creme brulee demands a sweet dessert wine like Achaia Clauss Imperial Mavrodaphne de Patras.
Ingredients
| 1 | single pie crust (frozen is OK) | |
| 450 | gm | pumpkin puree (from a can is OK) |
| 100 | gm | brown sugar |
| 50 | gm | white sugar |
| 15 | gm | flour |
| 5 | gm | ground cinnamon |
| 2 | gm | salt |
| 2 | gm | ground mace |
| 2 | gm | ground ginger |
| 1 | gm | ground allspice |
| 1 | gm | ground cloves |
| 3 | eggs | |
| 220 | ml | whipping cream |
| 50 | ml | whole milk |
| 8 | ml | vanilla extract |
| 60 | ml | Matusalem Gran Reserva Rum |
In
structionsBlind bake the piecrust in a 230° C oven until a light golden colour (about 15 minutes). Remove to a rack to cool and reduce oven temperature to 190° C.
Whisk or blend together all of the ingredients. Pour into the cooled crust and bake for 20 minutes. Reduce the oven to 160° C and cook for another 30 minutes (or until the filling is firm in the crust) Transfer pie to rack and cool completely. Serve with whipped cream or vanilla ice cream
Wine Matches
| 125 | gm | white flour |
| 20 | ml | white sugar |
| 60 | gm | butter |
| 60 | ml | water |
| 1 | egg | |
| 40 | ml | Matusalem Gran Reserva Rum |
| 100 | ml | white sugar |
Mix together flour and 60ml sugar, then cut in the butter and work together until the whole is crumbly. Stir in half the water and then add more water gradually until the dough just holds together. Pat the dough into a ball, wrap in film and let rest as you prepare the sugar filling. Preheat the oven to 220°C. Beat the egg and Matusalem together. Roll out the dough to about 8cm larger than the dimensions of your baking pan and 3mm thickness. Brush the entire surface of the pastry with the egg / Matusalem mixture. Sprinkle on about 80ml of sugar. Fold the overlap of pastry over the sugar to form a sort of envelop or covering. Brush the newly exposed pastry with the remaining egg / Matusalem mixture and sprinkle on the remaining sugar. Bake until golden brown (about 20 minutes). Serve warm with vanilla ice cream.
Try this with a snifter of Matusalem Gran Reserva Rum or with Fischer Eiswein.
| 220 | gm | bittersweet chocolate, chopped fine |
| 80 | gm | butter |
| 50 | ml | heavy cream |
| 60 | ml | J. Lohr Seven Oaks Cabernet Sauvignon |
| unsweetened cocoa powder to coat truffles |
In a double boiler, melt the chocolate over simmering water. Off the heat, mix in the butter until smooth, then whisk in the cream and the wine. Cover and chill until it firms up. Then form smallish balls (2 - 2.5 cm) of the chocolate mixture and roll them in the cocoa to coat. Store, covered in the refrigerator until just before serving.
We like these with Bleasdale Cabernet Sauvignon, Achaia Clauss Imperial Mavrodaphne of Patras, or with J. Lohr Seven Oaks Cabernet Sauvignon.
| 350 | ml | Oreo cookie crumbs |
| 60 | gm | melted butter |
| 3 | egg yolks | |
| 120 | sugar | |
| 10 | gm | gelatine |
| 250 | ml | heavy cream |
| 60 | ml | Matusalem Gran Reserva Rum |
| grated chocolate |
Mix the crumbs and melted butter together and press into 22cm (9") pie plate.
Beat the egg yolks and sugar until they are fluffy. In a small pot, soak the
gelatine in about 60 ml of water, bring it to a boil, then add the egg/sugar mixture and
cool. Whip the cream, add the rum and fold both into the egg mixture.
Pour into the pie shell, sprinkle with grated chocolate to taste, and chill for several
hours before serving.
Try this charming dessert with chilled Bouvet-Ladubay Brut or Castellblanch Brut Zero Cava.
Many thanks for this recipe to Jane Drover of Sackville, New Brunswick.
| 120 | ml | honey |
| 750 | ml | dry white wine such as Corvo Bianco |
| 1 | lemon peel cut in a continuous spiral | |
| 10 | ml | lemon juice |
| 6 | sprigs | fresh thyme |
| 2 | bay leaves | |
| 4 | peppercorns, white or black | |
| 1 | kg | fresh figs |
| 100 | ml | heavy cream, whipped |
Heat the honey and wine together until the honey is fully dissolved. Add the lemon peel, the lemon juice, thyme, bay leaves and peppercorns. Add the figs and poach very gently for about five minutes, turning them frequently. Remove figs and set aside, reduce the syrup to about 350ml. Pour over the figs and chill.
Serve the figs with some of the syrup and a dollop of whipped cream.
A good match here is Achaia Clauss Imperial Mavrodaphne of Patras, or a sparkling like Castellblanch Brut Zero.
120 gm lightly toasted sliced almonds
1 kg watermelon, seeded and balled
500 gm cantaloupe melon, seeded and balled
500 ml blueberries
120 ml Port
50 gm sugar
mint sprigs as garnish
Mix the fruit in a bowl, sprinkle on sugar, add Port and stir gently. Serve in
individual dessert bowls, sprinkled with toasted almonds and garnished with mint leaves.
This dessert should be accompanied by a crackling or sparkling wine like Bouvet Ladubay Brut or Castellblanch Brut Zero.
10 ml lemon zest
60 ml lemon juice
125 gm sugar
2 eggs
250 ml light cream
1 dash vanilla extract
200 ml vodka
300 ml Castellblanch Brut Zero
Mix together the zest, lemon juice, sugar, eggs, vanilla, and half the cream. Cook over medium heat, stirring constantly until the custard thickens. Stir in the rest of the cream, strain, chill, and process in an ice cream maker. When the lemon ice cream has hardened, blend it with the vodka and sparkling wine to produce a thick, smooth dessert drink which is served in champagne flutes.
No accompanying wine here, just enjoy it on its own.
4 pears, peeled but with stems left on
125 gm sugar
400 ml red wine such as Corvo Rosso
50 ml lemon juice
2 strips lemon zest
6 black pepper corns
Stand pears up in a deep pot, add all other ingredients to just cover pears. Bring to a
simmer and cook until pears are softened slightly but not mushy (about 30 minutes). Remove
pears and cool. Reduce liquid until it is syrupy. Serve pears with syrup and ice cream.
Neirano Barbera d'Asti would go nicely with the pears and ice cream.
6 egg yolks
450 gm sugar
120 ml Ponche Caballeros
1 ml egg white
120 gm strawberries 120 gm blackberries 120 gm blueberries
Whisk the egg yolks with the sugar over medium heat in a double boiler. Whisk in the Ponche. Continue to whisk until the mixture has doubled in volume and has become very thick (about five minutes). Then remove from the heat (still whisking. Fold a beaten to peaks egg white in another bowl and fold it into the egg yolk mixture very gently once the egg yolk mixture has returned to room temperature.
Spoon into serving bowls (four) and garnish with the fresh berries.
This light zabaglione would pair well with a spritzer of Ponche Caballeros and a sparkling wine such as Castellblanch Brut Zero.
4 egg yolks
70 gm sugar
150 ml Cavino Muscat de Patras
100 ml whipped cream, at soft peak stage
1 egg white, beaten to soft peak stage
100 gm blackberries
100 gm strawberries
100 gm raspberries
100 gm blueberries
Whisk the egg yolks and sugar together in the top of a double boiler until they are
frothy, add the Muscat de Patras and stir over gently boiling water until the zabaglione
is very thick. Remove from the heat and continue beating gently as you add the
cream. Then add the egg white, gently so as not to not to deflate it. Serve
while still warm or after refrigeration, topped with a selection of the berries.
4 large oranges (blood oranges if you can find them)
Take a very thin slice of peel off the oranges and cut the thin peel into slivers and steep in the wine. Remove as much of the white pith as possible from the oranges. Place the oranges in a baking dish, butter them on top and sprinkle with a little sugar. Bake in a 200C oven until the sugar turns brown.
Meanwhile, mix the orange juice with the remaining sugar, bring it to a boil, then reduce the heat and reduce it until it is syrupy. Add the slivered peel and the wine, stir and reduce slightly. Warm the Matusalem slightly in a separate pan.
Remove the oranges from the oven, pour the warmed Matusalem over them and set it
alight. As the flames die down, add the orange syrup and simmer for a minute of two.
This is good either hot or cold with a scoop of vanilla ice cream and a hooker of Matusalem Gran Reserva Rum on the side for sipping.
10 gm butter
Butter a 2 liter soufflé dish, then sprinkle it with sugar, tipping out the excess that does not stick. Preheat the oven to 180C.
Beat the egg yolks with all but 50gm of the sugar until light and very thick, then beat in the orange zest and the Ponche Caballero.
Beat the egg whites with the salt to the soft peak stage, then gradually add the
remaining sugar and beat until stiff. Stir a spoonful of the beaten whites into the
egg yolk mixture, then gently fold in the rest of the whites. Bake in the buttered,
sugared soufflé dish for about 30 minutes until the centre of the soufflé is almost set.
Serve immediately, accompanied by a dessert wine like Achaia Clauss Imperial Mavrodaphne of Patras.
Last updated August 8, 2006