Summer fruit gets elevated into an awesome dessert perfect for your adult only dinner party.
Wine Spiked Fruit
Makes 4 servings
- 1 large orange
- 1 1/2 cups dry red wine (we recommend La Pinot from Chile)
- 1/2 cup plus 2 tbsp. sugar
- 2 cups mixed raspberries, blueberries and/or blackberries
- 1 cup part-skim ricotta cheese
- 1 tbsp. Grand Marnier liqueur
- 1/4 tsp. vanilla extract
1. Using a sharp paring knife, cut two 2- to 3-inch strips of zest from the orange. Using the fine rasps of a handheld grater or a microplane, remove 1 tsp. finely grated zest from another section of the orange. Reserve the orange for another use.
2. In a small saucepan over medium-high heat, combine the wine, the 1/2 cup sugar and the orange zest strips and cook, stirring constantly, until the sugar dissolves, about 3 minutes. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by about one-third, 10 to 15 minutes. Remove from the heat and let the syrup cool.
3. Put the berries in a bowl. Remove the zest strips from the syrup and pour over the berries.
4. In a food processor, combine the ricotta, Grand Marnier, vanilla, grated orange zest and the 2 Tbs. sugar and process until smooth. Spoon the berries with some syrup into glasses or small bowls and top with a dollop of the ricotta mixture. Serve immediately.
Tequila-soaked watermelon with basil and salt
Serves: 10 to 12
- 1 watermelon, sliced into wedges
- 4 to 5 cups good-quality tequila
- 1/4 cup salt
- 1/4 cup packed basil leaves
1. Arrange the watermelon in shallow baking dishes. Pour tequila over watermelon, cover and chill, turning once, at least 1 hour and up to 1 day.
2. Meanwhile, pulse the salt and basil in a food processor fitted with the blade attachment until combined and the mixture resembles wet sand. Spread on a parchment-lined baking sheet and bake at 250˚ 15 minutes or until dry; break up any large bits with your fingers. Drain watermelon and pat dry. Serve with the basil salt.
Spiced rum-soaked pineapple
Serves: 6 to 8
- 1 pineapple, cut into small wedges
- 1 cup good-quality dark rum
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
1. Mix the pineapple, rum, brown sugar, cinnamon and allspice in a large bowl.
2. Cover and chill at least 1 hour or up to 1 day. Drain before serving.
Sherry-soaked strawberries with clotted cream
Serves: 6 to 8
- 1 pound strawberries, trimmed and halved
- 1 cup cream sherry
- 1/4 cup granulated sugar
- Clotted cream and/or biscuits, for serving
1. Mix the strawberries, cream sherry and sugar in a bowl until combined.
2. Cover and chill at least 1 hour or up to 1 day. Drain before serving. Serve with clotted cream and/or biscuits, if desired.
Recipe provided by Good House Keeping