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.
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.