Dessert to match Muscat

[Mette]

Hello, and happy holidays to you all.

Not quite yet Christmas, and already I need to think about dessert for New Years. My friends that are bringing the wine have bought Muscat da Beaumes de Venise "Hommage". I would normally go the 'chocolate-something and port' way on dessert, but I don't think chocolate and Muscat is probably a good match. So I need inspiration for something that both children from the age of 7 and grown ups will enjoy and that goes well with the wine.

Thanks very much

[Mjx]

I like chocolate with muscat, and don't think it's a mistake, although large amount of glutinous, gloppy chocolate (e.g. chocolate cream cake) wouldn't seem like a great match.

My pick would be a selection of things that make for small, concentrated (flavour/texturally) bites, biscotti and panforte/some chocolates (recently, I've been going a bit amok with Peter Beyer's ale truffles, and also the ones with saffron and... rum? I think it's rum) or excellent quality dried/candied fruit in a thin layer of not-too-sweet dark chocolate would be good.

[LindaK]

I’d make an almond cake flavored with some orange zest, and top each slice with a dollop of whipped cream or sweetened crème fraiche. If you have any good homemade fruit compote or preserve, I’d use it here, either to fill the cake or serve alongside the whipped cream.

An assortment of cookies would be welcome, especially biscotti or others that lend themselves to being dipped in the wine. You could serve your chocolate too, for those who want it.

[Lisa Shock]

Poached pears might be nice.

[mgaretz]

Poached pears might be nice.

I agree with Lisa. And even though I couldn't eat it, I serve them with some really rich vanilla bean gelato.

[janeer]

Poached pears might be nice.

This was my suggestion as well.

[Zachary]

A nice pear tart with frangipane would be nice, I think.

Thanks,

Zachary

[Heartsurgeon]

ripe pear, gorgonzola dolce cheese and your wine

[Mjx]

I'd be interested in hearing about the final decision (I have some doubts as to whether most kids would greet poached pears with much enthusiasm)!

[Margaret Pilgrim]

I'll hang with mgaretz and suggest something vanilla-scented. Panna cotta? Intense ice cream? Miniature cream puffs? Creme caramel?

[Mette]

Thanks for all the good ideas. Based on these, we'll go with individual pear frangipane tarts, vanilla ice cream and an elderflower/lemon syrup. I'll try to remember to take pictures, but at desserttime on NYE, the brain is sometimes not firing on all cylinders ;-)

[Mette]

Ok, so the (slightly melted) outcome was: pear frangipane tart on licorice powder and lemon/elderflower syrup with vanila ice cream and white chocolate with licorice powder.

The licorice really made a big difference, and took it from ordinary to very tasty. Licorice, pear and elderflower is a winning combo

[Mjx]

Looks really tasty (and I like the presence of two flavours that always seem very characteristically Danish)! How did you make the licorice powder?

[Mette]

I didn't actually make the licorice powder, but used a really great product from Danish licorice maker Johan Bülow: Raw Licorice powder

[Mjx]

I didn't actually make the licorice powder, but used a really great product from Danish licorice maker Johan Bülow: Raw Licorice powder

Ah yes. Love that company's licorice, but I've never tried the powder. Yet.