I was looking for something a little different for the end of New Year’s Eve dinner, and remembered that nutty desserts pair beautifully with sweet wines. Cashew brittle, a variation on peanut brittle (peanuts are one of the few foods that I don’t like), with its mild flavor, butter and vanilla, complements Bouquet White Dessert Wine’s white peach flavor. A real treat to end 2011!
I was trying to think of another nutty dessert for the red dessert wine, and remembered walnut pie, a variation on pecan pie (a bit too sticky for dessert wines), here without corn syrup but including coffee. It’s one of the first dishes I learned to make when CuisineArts were introduced. It was lovely with Bouquet Red Dessert Wine’s rich flavors. My family couldn’t wait, and ate most of the pie for brunch, but I managed to save some for after dinner.