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.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...