Exquisite Prosecco & Dessert Pairings

Sparkling wine is a delight on its own, but the perfect dessert-and-bubbles pairing is pure bliss. Weed Cellars Prosecco’s taste of sun-drenched stone fruits and creamy perlage shines through with the tried-and-true pairings below.

1. Fruit Tart with Cream Filling

Servings: 6
Total Time: 50

Crust Ingredients:
2 ½ cups all-purpose flour
1 teaspoon grated lemon peel
¾ cup butter, cubed
4 egg yolks
2/3 cup granulated sugar
¼ teaspoon vanilla extract

Filling ingredients:
3 egg yolks
1 egg
1 ½ cup whole milk
¾ teaspoon vanilla extract
½ cup of sugar
1/6 cup cornstarch
½ Tablespoon unsalted butter softened
1/3 cup apricot jam
2 ¼ cup fresh cut fruit

Directions for making the crust:

  1. In a medium mixing bowl, combine the flour, sugar, vanilla, and lemon peel. Gradually mix in the cubed butter, until the mixture is crumbly. Add the egg yolks and mix thoroughly, working it into the dough.
  2. Flour a flat surface and roll the dough out, until it is about 1/6-inches thick.
  3. Using tart rings that are 3-inches in diameter, cut out six circular bottoms for your tarts. Divide the excess dough into 6 balls, roughly equal in size. Roll out the balls into long, thin strips long enough to cover the entirety of the sides of the tart rings. Line the circular rim of the rings with the dough and pat it against the sides of the ring, until it reaches the height of 0.75-inches.
  4. Refrigerate the tart rings, now covered with dough, for an hour. 15 minutes before you’re ready to bake them, preheat the oven to 350ᵒ F. Remove the rings and bake them for 9 minutes, until golden. Let stand for 10 minutes until cooled, before assembling the fruit tart.



Directions for making the cream:

  1. Add milk and vanilla extract to a medium saucepan, and bring it to a boil. Set aside.
  2. In a medium bowl, whisk together the egg, egg yolks, and sugar until it reaches a fluffy consistency. Gradually whisk in the cornstarch and half of the milk-and-vanilla mixture, until well-integrated.
  3. Stir in the rest of the milk-and-vanilla and whisk for another 2 minutes. Pour the mixture back into the saucepan. Turn the heat to medium-high and cook the mixture until it thickens. Transfer into a bowl, add the butter, and mix thoroughly. Cover with plastic wrap and refrigerate for 2 to 24 hours, until you’re ready to assemble your fruit tart.


Directions for assembling your fruit tart:

  1. In a small pan, heat the apricot jam.
  2. Fill each tart with cream. Arrange multi-colored, sliced fruit atop the cream.
  3. Brush the fruit with the warm apricot jam to give it a beautiful gloss.

Weed Cellars Prosecco. Fragrant honeysuckle, apple, and biscuit shape the nose of this scintillating sparkler.


2. Peach Shortcake

Servings: 8
Total Time: 65 minutes

Biscuit Ingredients:
2 teaspoons baking powder
1 ½ cups all-purpose flour
1 ½ Tablespoon
1/4 teaspoon salt
1/3 cup unsalted butter, cold
1 egg
½ cup buttermilk, cold + 1 Tablespoon buttermilk
2 Tablespoons honey

Filling Ingredients:
3 large peaches, each sliced into 8 pieces
1 1/3 Tablespoons white sugar
1 1/3 Tablespoons brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon fresh lemon juice
Whipped cream


Directions for making biscuits:

  1. Preheat the oven to 450ᵒ F.
  2. In a large bowl, combine the flour, baking powder, 1 ½ Tablespoon sugar and salt.
  3. Cut the cold butter into the bowl with the dry ingredients and mix until only small crumbles of butter remain. Stir in the buttermilk and egg until just about combined. Your dough should have a sticky consistency and retain small crumbles of butter.
  4. Transfer the dough onto a flat, floured surface and roll it out until it is ½-inch thick. Using a pastry cutter, mix the flour, granulated sugar, cut out 6 circular pieces of dough that are 2.5 inches wide.
  5. Place the pieces of dough close together on a lined baking sheet. Brush over the tops of the dough with remaining buttermilk and drizzle each with 1/3 Tablespoon of honey. Bake for 12-14 minutes, until golden.


Directions for preparing peaches:

  1. Preheat the oven to 400ᵒ F.
  2. Add peaches, white and brown sugar, cinnamon, nutmeg, and lemon juice to a medium bowl. Mix evenly and transfer to a baking dish. Bake for 13 minutes.


Directions for assembling the shortcakes:

  1. Slice the biscuits in half. The bottom half of the biscuit will serve as the foundation of your shortcake.
  2. Add a generous amount of whipped cream and a layer of baked peaches. Stack the other half of the biscuit above the peaches, add another layer of whipped cream, and top with a single slice of peach.

Weed Cellars Prosecco. Fragrant honeysuckle, apple, and biscuit shape the nose of this scintillating sparkler.

3. Almond Cookies

Servings: 24 cookies
Total Time: 30 minutes

Ingredients:
1 egg
10 Tablespoons butter (between ½ - ¾ cup)
½ cup granulated sugar
1 ½ cups all-purpose flour
½ cup almonds, crushed
1 teaspoon almond extract
½ teaspoon vanilla extract
sliced almonds

Directions:

  1. Preheat the oven to 400ᵒ F.
  2. Using a whisk, mix butter and sugar in a large bowl. Add in the egg, almonds, vanilla, and almond extract, whisking as you go. Add the flour and whisk until combined.
  3. Using an ice cream scooper, drop walnut-sized balls of cookie dough onto a prepared baking sheet, leaving room between each ball. Top each cookie with two sliced almonds. Bake until slightly golden around the edges, 10-12 minutes.

Weed Cellars Prosecco. Fragrant honeysuckle, apple, and biscuit shape the nose of this scintillating sparkler.

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