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Cranberry Poached Pears

Cranberry Poached Pears

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Seasonal Cranberry Wine, crafted with all-natural cranberry juice, is a wonderful addition to your holiday table – in a glass and on a serving dish! This slow cooker Cranberry Poached Pear recipe was created by our Director of Marketing, Brandon Hofherr. It is simple, yet elegant, festive, and flavorful. Enjoy!

 

Ingredients

6 Bosc pears, peeled, with stems remaining

1 – 2 bottles of Cranberry Wine, depending on the depth of your slow cooker

1/2 cup white sugar

2 tsp vanilla extract

2 cinnamon sticks

Pinch of whole cloves

Zest of 1 lemon

Pinch of salt

 

Instructions

In a low slow cooker set to low, combine 1 bottle of wine and remaining ingredients except for pears. Stir mixture lightly, then add pears. Add additional wine to cover if needed. Cook for 4 hours. Remove pears to a serving dish or individual dishes. Transfer the liquid to a small saucepan and simmer until it reduces to the consistency of light syrup. Pour the syrup over the pears, and enjoy with vanilla ice cream or whipped mascarpone.

 

 

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Strawberry Moscato Cupcakes

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Ingredients

  • 1 boxed cake mix, strawberry flavor
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cups St. James Winery Strawberry Moscato Wine
  • 3 eggs
  • 1 container of vanilla frosting

Instructions

  1. Preheat oven to 350°.
  2. Mix together strawberry cake mix, yogurt, wine and eggs in a large bowl for about 3 minutes until nice and smooth.
  3. Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow cupcakes to cool.
  5. Drop 1 or 2 drops of red food coloring in the frosting, then ice.

Variations

Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.

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Mango Wine Dessert Sauce

 

Ingredients

Instructions

  1. In a large saucepan over medium heat stir together the sugar, cornstarch and wine.
  2. Add the fresh mango, and then cook and stir until mixture is thickened and bubbling. Remove from heat.
  3. Transfer sauce to a bowl. Cover and chill.
  4. Once chilled, spoon over ice cream, angel food cake, or the dessert of your choice.

Cook’s Tip

Serve with a glass of St. James Winery Mango Wine.

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Vignoles Pumpkin Pie

 

Ingredients

  • 1 cup St. James Winery Vignoles Wine
  • 1-1/2 cups pumpkin puree
  • 2/3 cup dark brown sugar, firmly packed
  • 1-1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 3 eggs, well beaten
  • prepared 9″ pastry shell

Instructions

  1. Heat oven to 450°F.
  2. Prepare pastry shell in a 9″ pie plate.
  3. Combine filling ingredients in a blender or food processor. Blend until sugar is dissolved and mixture is smooth.
  4. Pour into the pastry shell and bake on center oven rack for 10 minutes.
  5. Reduce heat to 350°F and continue to bake for 30 minutes.
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Raspberry Trifle

Ingredients

  • ladyfingers, enough to make 2 layers in a 9×13 baking dish
  • 3/4 cup + 2 tablespoons St. James Winery Raspberry Wine
  • 1 cup mascarpone
  • 3 eggs, separated
  • 6 tablespoons sugar
  • 1 cup whipping cream
  • 1/4 teaspoon vanilla
  • a pinch of salt
  • fresh raspberries for garnish
  • fresh mint for garnish

Instructions

  1. With a mixer, beat the mascarpone and 2 tablespoons of the raspberry wine until smooth.
  2. In another bowl, beat the egg yolks and 3 tablespoons of the sugar together until smooth.
  3. Set the egg yolks over a hot water bath and beat for 3 minutes until light and foamy.
  4. Remove the eggs and sugar from the hot water bath. Immediately beat this mixture into the mascarpone. Set aside.
  5. In a large bowl, beat the whipping cream until it holds a firm shape. Add in the vanilla.
  6. Fold about 1/3 of the mascarpone mixture into the whipped cream.
  7. Fold the whipped cream back into the remaining mascarpone mixture. Set aside.
  8. Beat the egg whites and salt on medium until foamy, then increase the speed, gradually add the remaining 3 tablespoons of sugar. Beat egg whites until they are glossy. All at once, fold the egg whites into the mascarpone and whipped cream mixture.
  9. To assemble the tiramisu, cover the bottom of an 9×13 baking dish with a layer of ladyfingers, then cover with about half the raspberry wine.
  10. Spread a layer of mascarpone filling over the ladyfingers, being careful to spread evenly.
  11. Add a second layer of ladyfingers, and top with the remaining raspberry wine.
  12. Spread a second layer of mascarpone filling over the second layer of ladyfingers.
  13. Refrigerate for at least 2 hours (uncovered) before serving.
  14. Garnish with fresh raspberries and mint.

Variations

This recipe is also delicious when made with St. James Winery Strawberry Wine and fresh strawberries!

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Lemon Wine Cake with Raspberry Curd Filling

from the 2014 Missouri Wine Just Desserts Contest
Faye Hunton, Sedalia, MO

Ingredients for Cake

Ingredients for Raspberry Curd

  • 8 tablespoons (1 stick) unsalted butter
  • 1 pint fresh raspberries
  • 5 egg yolks
  • 3/4 cup granulated sugar
  • Pinch salt
  • 2 teaspoons lemon juice

Ingredients for Frosting

  • 1 (2-pound) bag confectioner’s sugar
  • 1 cup solid vegetable shortening (such as Crisco)
  • 1/4 cup water
  • 1/4 cup St. James Winery Raspberry Wine
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons butter flavoring
  • Zest of 1 lemon

Instructions for Cake

  1. Grease and flour two 9-inch cake pans.
  2. Combine cake mix, egg whites, water, raspberry wine and lemon zest in large mixing bowl; mix on low speed of electric mixer until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes.
  3. Pour batter into prepared pans. Bake in preheated 350-degree oven 30 minutes, or until cake tests done.
  4. Let cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely.
  5. When cool, slice each layer in half lengthwise, to make 4 layers.

Instructions for Raspberry Curd

  1. Melt butter in a large saucepan over medium heat. Add raspberries, egg yolks, sugar and salt.
  2. Cook and mash berries, stirring constantly, for 10 minutes, or until thickened.
  3. Pour mixture through a strainer placed over a bowl, pressing hard on the solids to extract as much liquid as possible. Discard solids in strainer.
  4. Let liquid cool to room temperature, then stir in lemon juice.

Instructions for Frosting

  1. Combine confectioners’ sugar, shortening, water, raspberry wine, vanilla, butter flavoring and lemon zest in large mixing bowl.
  2. Beat on high speed of electric mixer until light and fluffy.

Instructions for Assembling the Cake

  • Place one cake layer on cake plate; spread with one-third of the raspberry curd.
  • Repeat with two more cake layers and remaining two-thirds of the raspberry curd.
  • Place fourth cake layer on top. Frost sides and top with frosting.
  • Decorate with additional fresh raspberries, if desired.

Variations

For a lemon and strawberry version of this recipe, substitute fresh strawberries and St. James Winery Strawberry Wine for the raspberries and raspberry wine.

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Governor’s Cup Vignoles Cake

Ingredients

  • 1 moist spice cake mix
  • 1 box instant pumpkin pudding mix (seasonal flavor — you could use vanilla, too!)
  • 1 tsp nutmeg
  • 3/4 cup vegetable oil
  • 3/4 cup St. James Winery Vignoles Wine
  • 4 eggs
  • cinnamon
  • sugar

Instructions

  1. Preheat oven to 350°. Grease a bundt cake pan, then combine cinnamon and sugar and “flour” the cake pan with the cinnamon-sugar mixture for a textured crusty layer.
  2. In medium bowl, combine cake mix, pudding, nutmeg, oil, wine, and egg. Beat for 5 minutes.
  3. Bake at 350° for 50 minutes or until a toothpick comes out clean.
  4. Let cake cool for 10 minutes before turning out on a cake plate.
  5. Serve with French vanilla ice cream or a dollop of fresh whipped cream.
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Flaky Apple Tart

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper.
  3. Carefully unfold 1 sheet of puff pastry and place on lined baking sheet. Roll and pinch all sides of pastry 1/4 inch.
  4. Sprinkle with 2 tablespoons sugar.
  5. Core and slice as thin as possible apples about 1/8 inch (Micro slicer or electric meat slicer works well). Lay apples overlapping on pastry.
  6. Brush with wine. Sprinkle remaining sugar on top.
  7. Bake 30 to 35 minutes or until pastry edges have browned.
  8. Slice and serve. Garnish with whipped cream.
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Pear & Cranberry Pie

 

Ingredients

  • 1 prepared 9″ Pie Crust
  • 8 cups sliced unpeeled ripe pears (7 to 8 medium)
  • 1 cup fresh cranberries
  • 1/4 cup + 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons St. James Winery Cranberry Wine
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon sugar
  • 2 tablespoons caramel-flavor ice cream topping
  • Caramel flavored ice cream topping (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Place pie crust in a 9-inch pie plate. Leave an edge for crimping and do not prick bottom of pastry.
  3. Place 1/2 the pears in the pie plate. Cover pears with 1/2 the fresh cranberries, then add the rest of the pears.
  4. In a small bowl stir together the 1/4 cup sugar, the cornstarch, wine, and nutmeg.
  5. Drizzle evenly over pears. Cover loosely with foil.
  6. Bake for 40 minutes. Remove foil; sprinkle with the remaining tablespoon of sugar.
  7. Bake for 30 to 35 minutes more or until pastry is golden and filling is bubbly.
  8. Cool on a wire rack.
  9. While the pie cools, put remaining cranberries & caramel topping in a small non-stick saucepan. Bring to boil, reduce heat and boil for 1 minute, then pour over hot pie.
  10. Serve the pie warm with vanilla or caramel ice cream.
  11. Top with additional caramel sauce or….

Cook’s Note:

Make extra of the cranberry/caramel sauce for a more festive ice cream topper.

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Cranberry Wine Cakes

Cranberry Wine Cakes

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Ingredients

  • 1-1/2 cups  all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • 1 tablespoon grated orange zest
  • 2/3 cup St. James Winery Cranberry Wine
  • 1-1/4 cups fresh cranberries or craisins
  • 1 tablespoon all-purpose flour

Instructions

  1. With the rack in the middle, preheat the oven to 375°F.
  2. Generously butter mini bundt pan or muffin tin and dust with flour, knocking out excess.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Beat in zest.
  7. Add flour mixture in 2 batches, alternating with wine, beginning and ending with flour and mixing until just incorporated.
  8. Toss cranberries with one tablespoon of flour, then fold them into the batter.
  9. Divide the batter evenly among the mini bundt pan or muffin tin. Sprinkle each top with the remaining 2 TBL granulated sugar.
  10. Bake until golden and springy to the touch, about 18 to 20 minutes.
  11. Cool in the pan for 5 minutes, then loosen with a knife and remove. Cool 5 to 10 minutes more, then enjoy.
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