Feijoa in sweet wine
6 servings
30 minutes
Feijoa in sweet wine is an exquisite dessert with notes of French gastronomy that combines rich fruity freshness and the sweet, spicy aroma of muscat wine. The origins of this dish trace back to European culinary traditions where fruits are often cooked in wine to enhance their flavor characteristics. When cooked, feijoa absorbs deep wine tones, gaining caramel softness, while fresh mint adds a pleasant coolness. The dessert is served chilled with delicate ice cream, creating a harmony of warm, aromatic syrup and velvety creamy texture. Such a dessert is perfect for romantic dinners or elegant gastronomic evenings where taste becomes true art.
1
Prepare all the ingredients.
- Feijoa: 600 g
- Sweet (dessert) wine: 1 l
- Mint: 20 g
- Sugar: 100 g
- Plombir (rich ice cream): 600 g
2
Boil sweet muscat wine with sugar, pour it into a pot with feijoa, and cook for twenty-five minutes.
- Sweet (dessert) wine: 1 l
- Sugar: 100 g
- Feijoa: 600 g
3
After that, add chopped mint leaves, remove from heat, cool down and serve with ice cream.
- Mint: 20 g
- Plombir (rich ice cream): 600 g