You have got to try this super decadent, melt-in-your-mouth, super sweet treat! It is finally starting to get chilly in South Carolina, and I decided to pull out all of the stops with the desert for the dinner party. You can make these in a variety of different ways, but there are some pretty standard approaches.
First, wine is a must. However, there is an on-going debate about whether you should use red or white. I do not suggest sitting on the fence for this one, decide and move on. I however, decided that I really wanted the red coloring offered by the red wine, but not the flavor, so instead I used Relax, a Riesling (it’s amazing and sweet!) and some red sparkling grape juice. I would suggest trying out a few whites before deciding on what to use, especially if you are going to add sparkling grape juice to the mix. Seriously, taste the combination first. On a slightly different topic, if you go with just a white wine, throwing in some dried cranberries and/or cherries a couple minutes before the syrup is finished reducing is a colorful, tasty touch; they will re-hydrate a little and add nice texture to the dish too. I suppose you could add these to the red wine/grape juice version of this dish too, but they won’t be a visible addition to the dish.
