What to make with leftover dessert wines?

Question

So, I have several decent quality lightly sweet dessert wines left over from a few recent dinners. Any recommendations on what to do with them? None are ports or sparkling. There's a muscat, tokay (Australian) and a late harvest riesling.

For some reason, I have this fantasy I can use them in making a main dish, but even figuring how to use them in a dessert stumps me.

TIA

Answer

Sabayon and invite me over.

http://www.davidlebovitz.com/sabayon-zabaglione-recipe/

Answer

Once I ordered a pear tart flavoured with ice wine, but could not detect any taste of it whatsoever. Long cooking would probably destroy much of its flavour,

Maybe a boozy jello dish?

Answer

You could just chill and drink them or reduce to make syrup for ice cream.

Answer

Could use it in English trifle in place of the sherry.

Answer

When I think muscat, I think Zabaglione.

Answer

Nigella Lawson has some winy gelatin desserts that sound nice:

https://www.nigella.com/recipes/slut-red-raspberries-in-chardonnay-jelly

https://www.nigella.com/recipes/blackberries-in-muscat-jelly

Would your wine work in a white sangria?

Answer

Damn, what a bunch of great recommendations!

I was on a zabaglione kick a few years ago and haven't made it since. Also poached pears in dessert wine for a foie gras dish a couple of years ago, but forgot about that also. Some of the other ideas are just as good.

Keep 'em coming and I'll let you know what I do. Maybe Thanksgiving dessert!

Answer

zabayon. it's fast to make in thermomix.

Answer

My first thought was zabaglione/sabayon or jelly, but perhaps an ingredient for a sweetish glaze for chicken or other fowl, like partridge breast, or for halibut. Just off the top of my head...

Answer

My thoughts, in descending order, would be first to refrigerate it and polish it off over the next night or two, to use it in a trifle or a Sabayon, or to use it in a glaze. The glaze is last because it will mask most of the subtlety of the wine. Others suggested chicken if fish. I would add it to a Szechuan oriented pork dish.

Answer

Maybe a granita? Blend with frozen or fresh fruit, some water, and sugar, or just make a plain wine granita with 1 part sugar, 3 parts water, 5 parts wine, and freeze in a cake pan. Then use a fork to scrape up and store that in some sort of air-tight container in the fridge. It will preserve most of the flavors and the alcohol of the wine, and the wine should keep the granita from freezing too hard, so it will be nice and creamy when you scrape it up out of the pan. If you make it with something like cranberries (in which case you might have to add extra sugar), it could be a very nice light, cool holiday dessert (or pre-dessert) option.

Answer

I used ice wine and poached some pears. They were delicious and a fitting dessert following black tea smoked duck breasts,sauteed bok choy and fried rice.

Thanks for all the suggestions.

Answer

Pour it over any fruit dessert, especially fresh fruit salad.

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What to make with leftover dessert wines?

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