Icewine Recipe: Icewine Crème Brûlée (Egg-Free)

Icewine Crème Brûlée (Egg-Free) Courtesy of: Anna Olsen Food Network Serves 6 This version of crème brûlée is not cooked using eggs, but instead uses the acidity of Icewine, a very sweet dessert wine, to set the cream. Because it is not baked, it can be beautifully presented in wine glasses. Ingredients Custards 2 ½ cups whipping cream ¾ cup sugar ½ cup Pillitteri Riesling Icewine 2 tablespoons lemon juice Oat Brûlée & Assembly ¼ cup maple syrup 3 tablespoons regular rolled oats (not instant) 1 ½ cups mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries Oat Brûlée & Assembly ¼ cup maple syrup 3 tablespoons regular rolled oats (not instant) 1 ½ cups mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries Directions Custards Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully pour into serving dishes (you can use wine glasses, champagne flutes, or other desired attractive glassware, since you will not be using a torch to “brûlée” this dessert). Chill overnight to set (these custards need at least 8 hours to set). Oat Brûlée & Assembly 1. For the oat brûlée, preheat the oven to 375 F. Line a pie plate with foil and spray with food release spray. 2. Stir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this...

Icewine Recipes: Poached Pear Infused with Pillitteri Vidal Icewine

Poached Pear with Icewine? This is delicious! Ingredients (serves 4) 3 cups water 1 cup (firmly packed) brown sugar ½ cup Pillitteri Estates Vidal Icewine 2 x cinnamon sticks roughly broken 2 large, just ripe bosc pears, peeled, cored and cut in half 4 1inch x 1inch thin squares of good quality white chocolate Good quality blue cheese to crumble, like Blue Benedictine, enough for 4 people. *½ cup of Pillitteri Estates Vidal Icewine, reserved Method: Combine the water, sugar, ½ cup Icewine and cinnamon in a large sauce pan over low heat. Cook, stirring for 2 minutes or until the sugar dissolves and liquid turns lightly syrupy. Add the pears and stir to combine. Cook, covered for 10 – 15 minutes or until the pears are tender. Use a slotted spoon to transfer the pears from the poaching liquid. In a small sauce pan, carefully add 1 cup of warm poaching liquid plus *½ cup of Vidal Icewine and bring to a boil. Boil uncovered for 5- 10 minutes until syrup reduces and thickens slightly. Individually plate a square of white chocolate. Place a warm pear half on top of the chocolate. Crumble blue cheese over top of pear. Finish with a drizzle of reduced syrup over blue cheese and pear. Serve immediately. Enjoy with a glass of Pillitteri Estates Vidal Icewine....