When you’re in the mood for a tasty treat, try adding some leftover wine to the mix to make it a bit more flavorful; there is always leftover wine that you have just enough to add to a dish rather than fill up a whole cup, so put that to good use today. Try making a ‘Sparkling Wine Jelly.’ It’s made with 350ml cava brut, 4 sheets gelatin, 2 tbsp. agave syrup, and red raspberries for garnish. Hydrate the gelatin sheets in a bowl with cold water; take a cup of the wine and warm it up to about 65 degrees C; add the softened gelatin and stir in the warm wine until it’s dissolved. Add the remaining wine and mix well; pour the mixture into pretty wine glasses carefully, cool to room temperature first; once cooled, transfer the glasses to the fridge to finish setting. Serve chilled garnished with the red raspberries. It’s beautiful and elegant for any after party dinner.
For a rather simple and delicious treat, try a ‘Mango Mascato Smoothie.’ It’s made with ¾ cup chopped frozen mango and ½ cup Moscato wine. Place all of the ingredients in a blender for 20 seconds or until smooth. ‘Red Wine Poached Pears’ will literally made your palate drop in awe; it’s made with 4 Bosc Pears (peeled), 3 cups red wine, ½ c. white sugar, juice from half a lemon, vanilla bean (split and seeded), and 1 cinnamon stick broken in half. Pour the lemon juice all over Bosc pears, and then set aside. Ina small sauce pan, combine red wine, white sugar, vanilla bean, and cinnamon stick; bring to a boil, then add the pears. Simmer for about 13 minutes on one side, then a further 13 minutes on the other side. Remove pears from sauce pan, and then set aside to cool. Simmer the leftover syrup until they are reduced in half the amount, poor sauce over pears; serve warm or chilled. Enjoy.