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Delush
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POSTED 2017/08/25

SPAR TOPS’ Delush Secrets and Sips

Experience three of our Delush wines as we reveal a few secrets and tips that will make you the envy at your next social get together!


 

Yield: 4 glasses Froze’

Prep time: 20 min
Cooking time: 15 min

Ingredients:

For the strawberry puree:
100g strawberries
100g sugar

For the sugar syrup:
200g sugar
200ml water

For the Froze:
375ml DELUSH Sweet Rosé
10 ice blocks
100ml strawberry puree
100ml sugar syrup
Fresh Strawberries slivers for garnish

Method:

1. For the strawberry puree, cook the strawberries down with the sugar until it is soft. Push through a sieve to smooth. Cool.
2. For the sugar syrup, place the sugar and water in a pan and bring to the boil until the sugar is dissolved. Set aside and cool.
3. To make the froze, place the strawberry puree in a blender, add the sugar syrup, the wine and the ice blocks.
4. Blitz until a slush forms.
5. Place into a glass and garnish with slivered strawberries.
 


 

Yield: 6 Poached pears

Prep time: 20 min
Cooking time: 30 min

Ingredients:

6 ripe pears – peeled but kept whole
1 vanilla pod
1 Bottle DELUSH Sweet Red Wine
1 cinnamon stick
100g blue cheese
10 walnuts

Method:

1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
3. Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a little crumbled blue cheese and crushed walnuts.
 


 

Yield: 20 jelly squares

Prep time: 20 min
Cooking time: 15 min

Ingredients:

45 g powder gelatine
100 ml DELUSH Sweet White wine
35 g water
150 g granulated sugar
10 Raspberries
10 Stawberries – sliced
10 Goosberries

Method:

1. Add the wine, water and gelatine powder together in a bowl and mix.
2. Leave to rest for about 10mins.
3. Bring a small pot of water to the boil and set the gelatine bowl over it to melt.
4. When completely melted, add the sugar and mix until all sugar is dissolved.
5. Pure into a flat square dish.
6. Place the berries into the pan.
7. Refrigerate over night.
8. Cut into small squares.
9. Dust with caster sugar.

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