In vino (et dulcedo) veritas

No matter whether it’s red, white or rosé – you can’t go wrong with wine. Not only is it delicious during a relaxing evening on the sofa or at your favourite restaurant, but also when you dish it up for sweet desserts. So if you’ve planned a dinner with friends or you like experimenting with wine when you’re cooking, you should try this delicacy. I promise you: it tastes at least as good as it sounds.

The classic one zabaglione

Also known as sabayon in France, the wine cream is a classic of Italian cuisine. The cream’s light and fluffy consistency melts in the mouth of every dessert aficionado, and is a must for true lovers of Italian food.

Ingredients for 4 portions:

  • 0.25 litres of white wine (sweet)
  • 0.25 litres of water
  • 2 eggs
  • 6 level tablespoonfuls of sugar
  • 1 packet of custard powder

Stir together all ingredients in a saucepan while they are still cold. Heat up on the hob, and bring to the boil, stirring continuously with a whisk. Then pour into small bowls and chill thoroughly (preferably place in the fridge for a few hours).

Fruity wine jelly with apricots

Perfect for every season: since it does without cream or mascarpone, the light, fruity wine jelly is easier on the stomach. Depending on your preferences, you can also prepare the dessert with other fruits – it tastes delicious with peaches or cherries too, for example.

Ingredients for 4 portions:

  • 3 apricots
  • 3 teaspoonfuls of sugar
  • 3 sheets of white gelatine
  • 0.25 litres of white wine (dry)

Soak the gelatine for about five minutes in cold water. Wash the apricots, remove the kernels, and cut the fruit into thin slices. Place the sliced apricots in a saucepan with the sugar and some wine, and boil it up under a lid. Take the saucepan off the hob, and divide the apricot slices between two plates. Take the sheets of gelatine out of the water and boil them up in the hot apricot juice, stirring all the time. Add the rest of the wine, stir, and pour the mixture over the apricots on the plates. Allow the jelly to set in the fridge for at least two hours.

For the bold bananas in red wine

If you feel courageous enough to tackle a rather unusual combination, you should definitely try this dessert made from bananas and red wine. Even if your guests may be sceptical at first – the taste will (hopefully) win them over!

Ingredients for 4 portions:

  • 0.1 litres of red wine
  • 0.1 litres of water
  • 0.125 litres of whipped cream
  • 4 bananas
  • 60 g of sugar
  • 4 cloves
  • 1 teaspoonful of cinnamon

Boil up the water and the wine with the sugar, cinnamon and cloves and allow to simmer for a bit. Cut the bananas into slices (careful: not too thin!), add to the liquid, and boil till they’re soft. As soon as the mixture has cooled down, chill it in the fridge. Place the banana-wine mixture in small bowls, and top with stiffly whipped cream.

French Brie with red-wine plums

If you prefer something a bit more full-bodied, you should try this exquisite combination of cheese and wine. I think the pairing of savoury Brie and fruity-sweet red-wine plums is wonderful – this dessert is my personal favourite.

Ingredients for 4 portions:

  • 250 g of Brie
  • 500 g of plums
  • 6 – 8 tablespoonfuls of dry red wine
  • 1 pinch of ground ginger
  • 1 teaspoonful of pickled green peppercorns
  • 4 tablespoonfuls of quince jelly

Wash the plums and remove the stones. Mix the quince jelly and red wine in a saucepan and boil the mixture down to a syrupy consistency. Poach the plums in it for 2 or 3 minutes and add the green pepper. Add powdered ginger to taste, and let it all cool down. Cut up the Brie, and serve with the red-wine plums.

I hope I’ve been able to inspire you to integrate wine into your desserts  . Happily, there are no limits set to your own creativity as a cook – so feel free to also be bold: after all, the proof of the pudding is in the eating.