102 dessert wine recipes

Versatile cold cherry soup with white wine vinegar, cinnamon, and heavy cream. Serve as chilled soup with sour cream or flip to dessert with sweetened whipped cream. Makes 2 quarts to feed 10.

Jack Daniel's chocolate ice cream folds whiskey into a French custard base with vanilla bean and melted chocolate. Boozy, smooth, scoopable Tennessee whiskey dessert.

Chilled peaches in sweet white wine syrup with lemon juice. An elegant, four-ingredient French-style dessert that comes together in minutes.

This shimmering white wine gelatin mold folds dry wine, bright citrus, and billowy whipped cream into a retro showstopper dessert that chills overnight and unmolds like a dream.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.

Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.

Frozen ice cream pie with layers of Kahlua-spiked chocolate and vanilla ice cream on a chocolate cookie crust, loaded with crushed toffee bars and finished with whipped cream.

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.

Strawberries Elegante pairs ripe sliced strawberries with orange liqueur and a silky brown-sugar cream cheese sauce. A 10-minute no-cook dessert that tastes like more work.