Desserts with a bit of Boozy bite

Having enjoyed the delicious meals the family prepared this long weekend, I sat patiently waiting for the dessert to appear to satisfy my sweet tooth.

Unfortunately the presence of all the grandchildren dictated the kind of dessert that was made or bought. Iced cup cakes and ice-cream covered with jelly-tots really didn’t excite my mature palate.

I sat sipping my wine, looking at the children covering their faces with ice-cream and chocolate sauce and daydreamed about a bowl of brandy infused trifle.

So with that thought in mind, I’m including a couple of more… shall we say exciting dessert recipes for us to try. Feel free to double up on the alcohol used.

---

Berry panna cotta with boozy strawberries

Convenience products take the fuss out of planning your dessert feast.

INGREDIENTS

• 1 punnet (400g) halved strawberries
• ⅓ cup (80ml) castor sugar
• 1 tsp (5ml) vanilla essence
• 2 tots (50ml) brandy or whisky
• Handful mint leaves
• ½ packet (50g) chopped pistachios
• 2 tubs (500g each) vanilla panna cotta with berry coulis

METHOD

• Combine strawberries, castor sugar, vanilla essence and brandy or whisky.
• Macerate in the fridge for at least an hour.
• Add mint and pistachios.
• Unmould panna cotta and serve with boozy berries on the side.

---

Coconut champagne trifle

Dry sparkling wine gives this stunner a sophisticated edge.

INGREDIENTS

• 2 packets (80g each) litchi jelly
• 1 Madeira loaf
• ⅔ cup (160ml) dry sparkling wine
• 1 quantity coconut custard
• Chantilly cream, for serving
• Coconut shavings, toasted, for serving

METHOD

1. Prepare litchi jelly according to package instructions.
2. Pour into a 3-litre bowl or three 1-litre jars.
3. Cut Madeira loaf into 3cm cubes, then dip into dry sparkling wine.
4. Add to jelly and refrigerate until set.
5. Add coconut custard.
6. Dollop over chantilly cream and sprinkle with toasted coconut shavings. Serve.

---

No-bake nutty rum chocolate bars

A no-bake biscuit bar made of chocolate and nuts is the perfect anytime treat

INGREDIENTS

• ½ cup (125ml) water
• 1 cup (200g) castor sugar
• 1 Tbsp (15ml) butter
• 2 tsp (10ml) rum
• ½ Tbsp (7ml) vanilla essence
• 1 packet (100g) almonds
• 1 packet (100g) hazelnuts
• 1½ packets (300g) tea biscuits or Marie biscuits
• 2 large slabs (300g) dark chocolate, melted
• Cocoa powder, for serving

METHOD

1. Heat water and sugar together until sugar dissolves, then boil for 2 minutes to create a syrup.
2. Add butter. Once melted, remove syrup from heat.
3. Stir in rum and vanilla.
4. Blitz nuts in a food processor to create a rough crumb.
5. Add biscuits and blitz until fine.
6. Combine mixture with syrup and separate into two parts.
7. Stir 200g melted chocolate into one half of the biscuit mixture.
8. Press onto the base of a 22cm lined brownie tray.
9. Press remaining mixture on top and finish with a layer of the rest of the melted chocolate (100g).
10. Chill for 30 minutes, or until firm.
11. Slice into bars with a hot knife.
12. Serve with a dusting of cocoa powder or store in an airtight container in the fridge.

---

Drunken-pear crumble

Make the best of in-season fruit with this easy recipe

INGREDIENTS

• 6 pears
• 1 cup (250ml) water
• ½ cup (125ml) each honey and brandy or sherry
• 1 cinnamon stick
• 1 vanilla pod, halved
• ½ packet (100g) ginger nut biscuits
• 50g each oats, treacle sugar and flour
• 1 tsp (5ml) ground cinnamon
• ⅓ cup (80g) butter
• Syrup, for serving

METHOD

1. Preheat oven to 180°C
2. Peel, halve and core pears.
3. Heat water, honey, brandy or sherry, cinnamon stick and vanilla pod in a saucepan
4. Poach pears for 10-15 minutes.
5. Remove pears from the pot, place on a baking sheet and set aside.
6. Reduce liquid to a syrup.
7. Blitz biscuits, oats, treacle sugar, flour and cinnamon together until a coarse mixture forms.
8. Rub in butter.
9. Sprinkle the crumbly mixture over pears and bake for 15 minutes, or until golden.
10. Serve with syrup

---