It couldn't be easier to dress up plums for dessert: Simple top with leftover sparkling rosso dolce (a slightly sweet, fruity red from Italy), tarragon leaves, and freshly ground pepper. You can substitute sliced fresh figs, melon, peaches, or grapes for plums.
2 ripe plums (about 8 ounces), pitted and cut into wedges
3/4 cup chilled sparkling rosso dolce or medium-bodied red wine
1 tablespoon packed fresh tarragon leaves
Freshly ground pepper
Place plums in a shallow bowl. Top with wine and tarragon; season with pepper.
If you happen to have champagne or other sparkling wine left over, turn it into a refreshing brunch or dessert dish. The flavor of sparkling wine is the perfect complement to sweet, tart citrus fruits.
Orange/ grapefruit 3/4 cup
Sparkling wine 1/4 cup
Cut orange/ grapefruit into segments (without peel), put into cup and pour 1/4 cup chilled sparkling wine over it. Serve immediately.
Simmering dried cranberries and apricots with white wine breathes new life into the fruit, transforming them into plump, boozy morsels of deliciousness. Finish with fresh ginger and white-wine vinegar.
1 cup dried cranberries
12 dried apricots, cut into 1/2-inch pieces
1 cup sweet white wine, such as Moscato
1/2 teaspoon finely grated peeled fresh ginger
Salt and pepper
2-3 tablespoons white-wine vinegar
In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.
Ruby port and fresh cranberries make a divine flavor pairing in this sorbet that's as refreshing as it is striking. A refreshing palate cleanser is just what you need after a big meal.
12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice
1. Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
2. Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
Beat together pureed strawberries, lemon sorbet, and leftover sparkling wine for a delightful adults-only slushie.
1/4 cup sparkling wine, such as Prosecco
1 pint lemon sorbet, slightly softened
1/3 cup Berry Puree, using strawberries
Chill four small glasses in the freezer. Using an electric mixer, beat wine, half the sorbet, and half the berry puree on medium-high until uniform in color. Add remaining sorbet and berry puree; beat until soft, yet holds peaks (do not overmix or mixture will melt). Spoon into chilled glasses. Serve immediately.