Raspberries simmered in red wine for a world class dessert that takes 20 minutes!
Red wine, raspberries and an Italian cheese? These picnic items join forces for a breezy dessert. Every cook needs a couple of fruit desserts in his or her repertoire – especially if they’re easy! While I love galettes, fruit cobblers and pies, this recipe for Raspberry & Red Wine Cheesecake Parfaits is elegant, easy and quick. It will remind you of a cheesecake only better, and it can be whipped up in 20 minutes!
The raspberries are gently and quickly stewed in red wine and strawberry or raspberry jam. The wine adds complexity. Instead of using sugar, the jam intensifies the deep fruit flavor. And the dairy base is made with a quick dump-and-stir of sour cream, yogurt and mascarpone cheese sweetened with honey.
Mascarpone is a mild Italian cheese that's made from cream. It's American cousin - cream cheese -- is tangier but isn't actually made of cream. That's a bit of marketing! It's made from whole milk, so while it's a good substitute in a pinch, the dessert will be better and richer using mascarpone.
Pistachios add a savory, salty crunch.
The toppings on this dessert also add so much to the flavor. Orange zest brings out the citrus notes in the sauce. Mint looks great as a garnish. Pistachios add a savory, salty crunch. The graham crackers -- either crumbled on top or served along side -- add that pie crust element to the cheesecake vibe.
Cooking Tip:
You can use cream cheese instead of mascarpone, but you'll sacrifice a little creaminess of the dish.
We thought not just any graham crackers would do. The ones from Trader Joes' are exceptional.
Raspberry & Red Wine Cheesecake Parfaits
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Serves 6 depending on portion size
1 c mascarpone cheese (softened)
1 c plain unsweetened yogurt
1 c sour cream
3 T honey
Pinch salt
2 ¾ c fresh raspberries (roughly a 12 oz package)
1 T butter
3 T red wine (optional)
4 T strawberry or raspberry jam (preferably without seeds)
½ t vanilla extract
¾ t almond extract
½ lime or small lemon zested
1/2 lime or small lemon juiced
4-6 graham crackers to serve on the side or crumbled on top
3 T roasted salted pistachios toasted and roughly chopped
Mint to garnish (optional)
Orange zest to garnish (optional)
Preparation Instructions
1. In a mixing bowl, stir together softened mascarpone cheese, yogurt, sour cream, honey
and a pinch salt. Refrigerate until ready to serve.
2. In a small saucepan, combine red wine, jam, vanilla and almond extracts, lemon juice
and zest and pinch of salt.
3. Simmer until the jam has melted, and the liquid is reduced by at least half.
4. Set aside about 10 raspberries for garnish later.
5. Pour the remaining raspberries into the jam mixture in the pan.
6. Stir gently to let the sauce coat the raspberries.
7. Cook for about 2 minutes. (You want the berries to still retain some of their bright color
and not turn mushy.)
8. Remove from heat.
9. Add butter and stir until it’s melted.
10. Let sauce cool slightly or completely. It will also thicken a little more as it cools but will still be thin. (You can also pour the mixture into a Pyrex measuring cup with a spout.
11. To serve, use wine glasses, ice cream sundae bowls or large champagne coupes.
12. Spoon about 1/3 cup of the mascarpone cheese mixture into the serving dish.
13. With a spoon drizzle the raspberries and sauce over the cheese mixture.
14. Garnish with fresh raspberries, orange zest, a whole graham cracker or graham cracker crumbles, toasted chopped pistachios and a whole mint leaf.
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