Recipe Catalog
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Plum in Anjou wine is an exquisite French dessert embodying a delicate blend of sweetness and spicy aromas. This recipe is rooted in the traditions of Anjou, famous for its winemaking artistry. Here, red dry wine transforms into a rich syrup enriched with notes of cinnamon, vanilla, and honey. Plums simmered in this aromatic mixture become soft and absorb the intense flavor that pairs perfectly with creamy butter. The dish impresses with its complexity of taste: the tartness of wine, the sweetness of fruits and honey, and the subtle aroma of spices. It is served as an elegant dessert garnished with fresh mint and can also be paired with ice cream or cream. This is a gastronomic poem that awakens imagination and admiration for French culinary traditions.
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Punch with plum wine and pineapple is an elegant cocktail that combines fruity freshness with a spicy depth of flavor. The origins of this drink can be found in the tradition of making hot and cold punches popular in Europe and America. However, this recipe has a special charm due to the combination of white rum, plum wine, and pineapple, giving it a rich yet smooth taste. The refreshing citrus accent and spicy notes of clove and cinnamon make the drink perfect for festive evenings as well as cozy gatherings with friends. It should be served with a sprig of mint to highlight the freshness of the flavor, while ice cooling makes it indispensable in hot weather. This punch pairs perfectly with light snacks, fruits, and desserts.
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This exquisite dessert from Pan-Asian cuisine embodies a harmony of flavors and aromas. Sweet, juicy melon and tender mango combine with rich plum wine to create an enchanting fruit symphony. The subtle notes of wine enhance the natural sweetness of the fruits, making their taste deeper and more refined. The dessert is served chilled, allowing the components to fully unfold. This combination is perfect for both a romantic dinner and a festive feast. In Asian gastronomy, the use of fruits with alcohol gives dishes a special softness and sophistication, and this recipe is a vivid example of such culinary magic.
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Vitaly Tsoi, head bartender at Coba, shared the recipe with us.
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This compote is a true symphony of flavors rooted in Moldovan traditions, where fruits and wine harmoniously blend. The rich aroma of red dry wine infuses sweet plums and delicate raspberries, creating a warm and spicy drink that evokes a sense of coziness. The compote gains noble astringency from prolonged infusion, while the vanilla pod adds light, exquisite notes. Airy whipped cream with vanilla extract makes the dessert refined, adding softness and creamy tenderness. Such a drink is perfect for cold evenings or as a festive treat, surprising with its rich flavor and pleasant warming effect.
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From the book "Pie Studies" by Irina Chadeeva.
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Plum-berry sorbet with white wine is a refined treat with an Italian soul. Its history begins in the traditions of Mediterranean desserts, where juicy fruits and exquisite wines unite in a harmony of flavors. The base of ripe plums provides a rich sweet-tart note, while the white wine adds refreshing depth and lightness. Honey softens the acidity, creating a delicate sweetness, and concentrated berry juice enhances the fruity richness. This sorbet has a silky texture and refreshes perfectly on hot days. It can be served in glasses with a mint leaf or complemented with fresh berry pieces for an elegant touch. A wonderful choice as a standalone dessert or an elegant finish to a romantic dinner.
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Plum wine, a traditional Hungarian drink, reveals the taste of green plums enriched with soft notes of sugar and the strength of vodka. This recipe recalls ancient methods of making fruit infusions, where each berry imparts its aroma and tartness to the drink. After a 30-day aging process, the infusion acquires a rich flavor that pairs perfectly with light snacks or desserts. Hungarians appreciate plum wine for its fruity freshness, and diluting it with mineral water allows for taste adaptation, making it smoother and refreshingly light. This elixir is a symbol of leisurely evenings and the rich flavor heritage of Central Europe.
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Chicken liver à l'Anjou is a refined dish that combines the tenderness of liver meat with the rich aroma of a wine-honey sauce. This recipe, inspired by the gastronomic traditions of Angers in France, known for its elegant flavor combinations, impresses with its harmony. The liver, fried to a golden crust, gains softness and juiciness, while the sweet acidity of balsamic vinegar, red wine, and honey creates a subtle flavor depth. A special highlight is given by fresh grapefruit, which adds a citrus note to the dish, providing a zesty freshness. Serving on crispy lettuce leaves makes the dish light and elegant, perfect for both a festive dinner and a culinary journey through European cuisine.
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Fortified mulled wine, in which strong rum is sent to help the light white wine. Add another half hour to the usual cooking time - the raisins need to be thoroughly soaked in rum.
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There are many variations of the recipe for Christmas wine pretzels. In most cases, sweet Muscatel wine is added to the dough. Sometimes anise seeds or anise liqueur are added to the dough, and most often - sesame. Sweet wine can also be replaced with the one you like best.
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A light drink in which white wine is diluted with a spicy cinnamon decoction. The amount of sugar can be varied up or down.
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A recipe for those who prefer white to red and feel deprived at winter parties, where the hot drink is usually scarlet. It is important not to make a mistake with the choice of wine: it should not be sour, rather rich, with fruity notes and even semi-sweet, then the base of the drink will echo the dried fruits, cane sugar and the sourness of lemons.
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Compote made from fresh apricots or plums is a fragrant and refreshing drink from European cuisine that delights with its natural sweetness and light acidity. It is perfect for summer days when you crave something cool and fruity. The taste of apricots gives the compote softness and sunny warmth, while plums add a slight tartness. This drink is traditionally served chilled; it quenches thirst well and can be a great addition to breakfast or dessert. The history of compote dates back to ancient European traditions of preserving fruits, where fresh fruits were cooked in sugar syrup to retain their flavor and beneficial properties. Its simplicity in preparation and natural ingredients make this compote a universal drink for the whole family.
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Compote of fresh apples and plums is a traditional drink of Russian cuisine, filled with the aroma of ripe fruits and light sweetness. Its origins date back centuries when housewives used seasonal fruits to make refreshing drinks. The rich taste of apples is softened by the tartness of plums, creating a perfect balance of sweetness and freshness. This compote is often served chilled on hot days or warm as a cozy addition to family tea time. It can be used as a base for fruit jellies or added to baked goods for natural flavoring. Light, healthy, and incredibly easy to prepare — this compote remains a favorite in every home, preserving traditions and the warmth of homemade treats.
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