This post is sponsored by Monte Zovo Amarone, however all opinions and recipes are my own.
Wine Poached Grapes
I had the pleasure of tasting some Monte Zovo Amarone and it’s so perfect for the winter season. It’s from a family owned winery in Itally near Verona… you know where Romeo and Juliet had their tragic romance.
Just hearing that made this such a romantic wine for me to drink. Medium bodied reds on the fruity side are one of my favorites. Amarone is made from partially dried grapes which is quite unique in the wine making business. Knowing that it was made from partially dried grapes, I wanted to put that wine back into the grapes by poaching it with some spiced mulled wine.
Poaching grapes is so easy and the mulled wine infuses into the grapes so well. I mean really, really well. It’s almost like eating a shot of wine and makes the grapes this juicy boozy surprise.
I didn’t want to waste that poaching liquid made with this fabulous wine so I made what one of my friends suggested. Red wine caramel.
Red Wine Caramel
Making this was easier than expected. You just keep the wine on the heat to reduce into an amazing flavorful thick caramel. It’s so close to tasting like raisins. I blew away my own mind when I tasted it.
Eaton Mess
Now to pull it all together I needed something to meld all the flavors together. A pavlova was the perfect vessel to carry all the flavors together. I used a recipe I have been making since collage and modified it to make it a little bit healthier.
To make the pavlova into an Eaton Mess you break the pavlova into individual glasses with some coco whip and duudddeee. The poached grapes with the red wine caramel and the crunch of the pavlova and the creaminess of the coco whip *divine*.
I imagine if Romeo and Juliet managed to be together they would be enjoying this dessert in a Villa in Verona.
The left over red wine caramel sauce can also be drizzled on some cheese to be eaten with the poached grapes.
You can learn more about Monte Zovo wine here.
Eaton Mess with Wine Poached Grapes and Red Wine Caramel Sauce
Course: Dessert
Cuisine: Italian
Servings: 8 People
Wine Poached Grapes
Place the wine, syrup, zest and spices in a sauce pan and bring to a boil. Add in the grapes and bring to a boil again.
Turn the heat down to simmer and let sit for 7 minutes. Turn off the heat remove the grapes from the poaching liquid and set aside.
Using a strainer and a bowl strain out the zest and spices and place the poaching liquid back into the sauce pan.
Red Wine Caramel
Turn the heat back on to medium and start reducing the liquid. Keep in on a low boil. The liquid should always be bubbling, but do not walk away from it. Keep swirling the liquid around the pan for about 10 minutes.
It will start turning into a thick liquid and coating the bottom of the pan. To test drop in the liquid in some cold water. Once it holds it’s shape in the water the caramel is done.
Take off the heat and let it cool completely.
Pavlova
Pre heat oven to 250 degrees and line a sheet pan with a silpat.
Place the egg whites, vinegar and cream of tartar in a mixing bowl. Using the wire whisk attachment whisk until the egg whites are stiff.
Turn the mixer to low and add in the maple sugar slowly. Once incorporated turn the mixer back to high and beat until the sugar has dissolved into the egg whites. Turn off the mixer and take out from the machine and scrape down the sides and carefully fold in the vanilla.
To bake mound the pavlova in the middle of the pan. You can just scrape it out of the bowl into the pan and spread out into a mound. It doesn’t have to be pretty as you will be breaking it out into individual servings later on.
Bake for 1 hour and 30 minutes. Then turn off the oven and leave in the oven until it’s fully cooled down.