Recipes

Summerset's Pears in Rosé Wine with Persimmon Ice Cream

INGREDIENTS

1 tablespoon butter
3 firm but ripe medium Bosc pears, peeled, halved, cored
6 fresh thyme sprigs
1 1/3 cups Summerset Rosé Wine
1/4 cup wildflower honey
Persimmon Ice Cream

Directions

Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add ros wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes.
DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature.
Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet.
Spoon scoop of Persimmon Ice Cream alongside pears and serve.

Summerset's Grapefruit Cups with Frontenac Wine Syrup

INGREDIENTS

10 red grapefruit
3/4 cup Summerset Frontenac
3/4 cup sugar

Directions

Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.

Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.) Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. Add Summerset Frontenac wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)

Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.

Summerset's Baked Apples

INGREDIENTS

8 apples, cored
cherry or strawberry jam
1/2 cup sugar
1/2 tsp mace or nutmeg
1 cup Summerset Rose wine
1/2 tsp vanilla

Directions
Place Apples in a greased casserole or baking dish. Fill each Apple with jam. Blend Sugar and mace (or nutmeg) and stir in Summerset Rose wine and vanilla. Pour over Apples. Cover and bake at 350 degrees for 1 hour. Refrigerate for 2 to 4 hours before serving.

Summerset Wine Cake

INGREDIENTS

1 (18.25 ounce) package moist white cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup Summerset Harvest White wine
4 eggs

DIRECTIONS

Preheat oven to 350 degrees F. Grease and flour one 10 inch bundt pan.
In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Summerset white wine, and eggs. Beat with an electric mixer for 5 minutes. Bake at 350 degrees F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.

Italian Cassata Cake

INGREDIENTS

1/3 cup dried currants
5 tablespoons Caba Moch
1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
1 pint ricotta cheese
1/4 cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package prepared pound cake
12 (1 ounce) squares semisweet chocolate, chopped
1/4 cup Caba Moch
1 cup unsalted butter

DIRECTIONS

Combine dried currants and 2 tablespoons Caba Moch in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
In a food processor, puree ricotta cheese, sugar, 3 tablespoons Caba Moch and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours. To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Caba Moch in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.

Poached Figs in Red Wine and Honey Sauce

INGREDIENTS

1 cup Summerset Red wine
1-1/2 tablespoons all-purpose flour
1/4 cup honey, clarified
2 cinnamon sticks
8 fresh figs*
4 1oz pieces of dark chocolate (opt.)

Pour wine into a heavy saucepan. Dissolve flour in wine, off the heat, until fully dissolved. Transfer saucepan to stove top and cook over a medium flame. Add clarified honey (honey that has been warmed to a syrup-like consistency) and cinnamon sticks, and cook, until reduced by about half, approximately 8 minutes.

Reduce flame to low, and add figs so that they are standing up straight.

Cover and let cook, stirring occasionally, until figs are fully cooked, approximately 15-20 minutes. Remove from heat and take out cinnamon sticks.

Place figs, 2 a piece, into decorative serving bowls. Drizzle Wine & Honey sauce over top. Serve with a piece of dark chocolate.

Summerset Red Spiced Molten Cakes

Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Summerset Red
1 teaspoon Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.

* Serve with

Orange

Cranberry Cream

Orange

Cranberry Cream

Ingredients
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon Pure Orange Extract
1/2 teaspoon Pure Vanilla Extract
1 tablespoon jellied cranberry sauce
1/4 cup orange-flavored dried cranberries, finely chopped (optional)
Directions
1. Chill large mixer bowl and whisk attachment. Mix cream, sugar, orange extract, vanilla and cranberry sauce in chilled bowl

2. Beat with electric mixer on high speed until cream is light and forms a stiff peak. Gently stir in cranberries, if desired.

Summerset Bread Pudding with Vintage Red Sauce

INGREDIENTS
8 slices stale bread
1/2 c. sugar
1 1/2 c. scalded milk
1 tsp. baking powder
1 egg
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 c. raisins (optional)

DIRECTIONS
Soak bread in scalded milk; add sugar and mix well. Add other ingredients. Bake in 7-inch casserole for 45 minutes at 350 degrees. Serve warm with Wine Sauce

WINE SAUCE:
1 egg yolk, well beaten
1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
1 c. water
3/4 c. Vintage Red wine

Mix cornstarch and sugar. Add beaten egg yolk and a small amount of water to keep from lumping; mix well. Add remaining water, wine and nutmeg; cook until thick. Let cool and serve with bread pudding.

Baked Pears in Summerset Red Wine

6-8 Bosc pears, not too ripe
1 c. sugar
2 c. Summerset Red wine
Toasted hazel nuts (optional)
Mascarpone (found in most cheese shops) (optional)

Set oven to 375 degrees. Slice off just enough of the bottom of the pears so they will stand in a 2 inch deep baking dish. Combine sugar and wine and pour over pears. Bake for 1 to 1 1/2 hours occasionally basting pears with wine. Let cool. Sauce should be thickened, pour over each pear. Option - sprinkle with finely chopped hazelnuts and add a dollop of mascarpone

Summerset Harvest White Apple Pie

1 recipe Basic crust
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 c. all-purpose flour
5 c. (5-6 apples), pared, cored and sliced, sweeter apples
2 tbsp. butter
1/3 c. Harvest White wine

Preheat oven 400 degrees. In large bowl, combine sugar, spices and flour. Add apples slices and toss until well coated. Place apple slices in crust. Dot with butter and pour wine over all. Cut slits in top crust to let steam escape or use 1 crust. Bake for 1 hour until crust is brown or apple test done. (When using only bottom crust you can cover top with foil so it doesn't dry out.)