Spiked Fruit: The “How To” Guide

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

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