Delicious and perky. The best sweets with alcohol for Valentine’s Day

Wine, as always, is an indispensable attribute of a romantic evening. And soon it will be a great day to uncork a bottle and finish off your dinner with it – February 14, aka Valentine’s Day, aka Valentine’s Day.

But you can give a general education today, because on February 8 the world celebrates Marriage Proposal Day.

And on such a day you can please yourself with an original dessert that already includes wine. Because everything gets better with it.

Sabayon with Strawberry

Sabayon is one of the most famous desserts in the world. It is traditionally prepared in Italy. Sometimes called the “egg punch”, it was invented by the great Italian chef of the 16th century, Bartolomeo Scappi. Scappi cooked for the five popes and many cardinals and was famous for his culinary prowess.

Contents:

• Six egg yolks;
• Cream 35 – 125 ml;
• sugar – 125 g;
• White wine – 35 ml;
• vanilla extract – 3 ml;
• A pinch of salt, fresh fruit.

Take the egg yolks in a bowl, add the sugar and wine and whisk well. You can do this with a whisk or mixer. The yolk should roughly quadruple and become fluffy. Whisk the cream in a separate bowl, carefully add it to the yolks and mix well but gently. It is better to do this with a silicone spatula. Send the sabayon to the refrigerator for at least half an hour. Serve in serving glasses garnished with fresh berries or fruit and mint leaves.

pear in wine

Pear in wine is a traditional dessert of the Beaujolais wine region, which belongs to the cuisine of Burgundy and Lyon. It’s all as simple as ingenuity. Pears rot in spices and wine until they acquire a spicy aroma.

Contents:

• six pears;
• Red dry wine – 750 ml;
• sugar – 150 g;
• a cinnamon stick;
• a couple of cloves;
• A star anise (anise);
• Cardamom – 4 grains;
• An orange.

Pour the wine into a pot that can keep the pears upright. Add the cinnamon, cloves, star anise, cardamom, sugar, and the zest of an orange. Bring the wine mixture to a boil and cook for about five minutes. Peel the pears, leave the stems, cut the bottom to be stable. Boil them with wine and spices for about twenty minutes. Remove the pan from the heat and let the pears cool. Serve in a deep bowl with wine sauce.

Roasted figs with red wine, hazelnuts and mascarpone

Figs originated in South Arabia thousands of years ago, and from there they spread all over the world and became popular. With it, desserts, salads and meat dishes are prepared.

Contents:

• A glass of dry red wine;
• half a glass of sugar;
• balsamic vinegar – 0.3 tbsp. l.;
• dried figs – 450 g;
• walnuts – 100 g;
• Mascarpone cheese – 120 gr.

Prepare the figs. Cut off the stems of the fruit. Combine the wine, balsamic vinegar, and sugar in a heavy-bottomed saucepan and cook over medium heat until the sugar is completely dissolved. Add the figs to the pot and cook for another five minutes. Pour the contents of the pot onto a fireproof baking tray, sprinkle with roasted walnuts and bake in a preheated oven at 180 degrees for about half an hour. During this time, the figs will soften and absorb almost all the liquid. Then turn off the oven and leave for another fifteen minutes. Serve the figs by drizzling them with the sorbet they were cooked in and fresh mascarpone cheese.

You can also prepare a delicious tiramisu dessert without eggs and mascarpone, which is usually included in the recipe.