Too Much Dessert Wine
 

I seem to end up with odd problems. We had a group outing that involved going to one of those brew your own establishments. One of the things we made was desert wine. It came out pretty good - sweet but not overpowering. Through several compromises I now find myself in posession of a few more bottles than I really have room for or will ever drink. and I dont know enough people to give it away to. so... I am looking for some recipes, besides drink recipes, that use a dessert wine. Any ideas?

Panna Cotta is nice with a little dessert wine gently poured over the top at the time of serving.

Prepare to make google your friend. The first recipe at this site gives an idea of how to replace ingredients with dessert wine.

http://www.avalonwine.com/Dessert-Wi...-With-Them.php

This one might have you covered.

http://www.chaucerswine.com/recipes.asp

Lots of great deserts require wine or other alcohol. English trifle is perhaps the most forgiving and easiest to make (almost any dessert wine will work with it, though sherry or madeira is best ... presumably you didn't make that, or even port, but basically have a sweet wine with lots of residual sugar but no rancio). Baba rhum can be made with wine instead of rum, though it is a bit different. And there is always fruitcake ....

A variation of madeira cake would, to me, be the most obvious use (and then you can use the cake to make things like trifle, strawberry layer cake etc.)

You could use it in zabayone (sp?) or tiramisu too.

You could also use it as the base for a meat suace for something like pork.