Recipes by Debbi Snook | Wine Commentary by Gary Twining | Photos by Beth Segal
Vinoklet Winery near Cincinnati won the Best of Show Fruit Wine award for Passion – Blueberry wine. Vinoklet’s Triple Berry Tart is the most popular dessert on the menu. Ours has the same genesis. We created a deconstructed crisp from Ohio berries and apples, plus a maple granola topping you can use at breakfast as well.
Berry and Apple Compote
- 1 cup red raspberries
- 1 cup blueberries
- 1 cup blackberries
- 2 cups apple, small dice
- 3 TBS sugar
- 3 TBS corn starch
- 1 cup granola (recipe follows)
- 1 cup whipping cream
- 2 tsp honey
Heat oven to 350 degrees.
In bowl, combine berries, apple, sugar and cornstarch. Place in ovenproof container and bake for 1 hour, until juices bubble and thicken. Set aside to cool.
Whip cream with honey on medium speed. Refrigerate.
To assemble, place berry mix in serving container. Top with Maple Granola and whipped cream.
- 2 cups rolled oats (not instant)
- 1 cup unsweetened coconut flakes
- 1-2 cups various nuts (any combination of almonds, cashews, walnuts, hazelnuts or shelled pumpkin seeds)
- 1⁄4 cup olive oil
- 1⁄4 cup maple syrup
- 1⁄2 tsp salt
- 1 tsp ground cinnamon
Heat oven to 325 degrees.
Stir together oats, coconut and nuts in bowl. In another, stir together oil, syrup, salt and cinnamon. Add wet ingredients to dry and mix thoroughly. Spread on rimmed baking sheet lined with parchment or silicone mat and bake 25 minutes. Stir, then turn heat down to 200 degrees for 30 minutes for extra crispness.
Makes 4 cups.
Gary: With the berries and apple, there will be some acidity in the dessert; the honey and maple syrup will be subdued. Try a sweet to unctuous dessert wine such as Moscato and German Spätlese Riesling, Vouvray, Muscat de Beaumes-de-Venise a sweeter sparkler and consider a rich and textured Ice Wine.