Dessert Recipes
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Winter Elysium Fruit Compote
2 cups Elysium
2 cups water
2 cups sugar
6 allspice
2 bay leaves
1/2 cup Elysium
6 black peppercorns
2-3 inch cinnamon sticks
1 lemon, zest and juice
2 oranges, zest and juice
3 dried pear halves, quartered lenthwise
3 dried peach halves, quartered lenthwise
6 dried apricot halves, cut in half
6 dried prunes, pitted, cut in half
1 vanilla bean, split lenthwise

Combine 2 cups Elysium, water, sugar, spices, zests and citrus juices. Simmer 10 minutes. Add dried pear and peach halves. Simmer 10 more minutes. Add prunes and apricots. Simmer 5 more minutes. Remove from heat and add remaining ½ cup Elysium. Serve compote at room temperature or serve with vanilla ice cream.

Fall & Winter Essensia Cake

Andrew Quady says: "I know you will enjoy this cake. It is not too sweet and has just the right level of orange character to compliment Essensia."

1 3/4 cup sifted flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup softened butter
3/4 cup sugar
3 eggs
1/2 tsp. almond extract
1 Tbsn. grated orange rind
1/2 cup finely grated blanched almonds
1/3 cup Essensia Orange Muscat

Preheat oven to 325F. Butter bottom and sides of a 9-inch loaf pan. Line bottom with wax paper and butter the paper. Sift together flour, baking powder and salt. Set aside. In a mixing bowl, cream butter. Add sugar gradually and beat until light. Add eggs one at a time, beating well after each addition. Beat in almond extract, orange rind and almonds. On lowest speed, add Essensia; beat until incorporated. Add dry ingredients, beating just until mixed. Pour batter into prepared pan. Bake about 50 minutes, or until cake tests done with a toothpick. Let rest 10 minutes in pan before inverting onto a cake rack. Cool completely before slicing.

Spring, Summer, Fall & Winter Chocolate of Madame du Barry

This dessert was selected by Chef Gerard Vie of Les Trois Marches, the three star restaurant in Versaille France to complement our Essensia wine at a banquet condcluding the American Institute for Wine and Food conference on gastronomy in Boston.

During the reign of Louis XV in eighteenth century France, the Chateau at Versailles contained many private apartments reserved for various courtesans, inlcuding the famous Countess du Barry.

The King, a renowned cook and gourmet, would frequently visit the Countess very late at night to dine on a selection of dishes which were considered aphrodisiacs at the time. One of these specialites was the desset given below which was served in small cups and eaten with a spoon. The image above is not an accurate depiction.

5 eggs
8 oz cocoa
8 oz powdered sugar
10 oz heavy cream, whipped

Combine cocoa powder, eggs and sugar. Fold in whipped cream. Place in small moulds or cups - no more than 1 oz per mould.Small paper cups as used to hold candies will work. Bake at 300 F for 2-3 minutes. Do not overcook. They should be still soft but not runny in the center. Serve with Essensia Orange Muscat.

Fall & Winter Blueberry Pear Tart in a Walnut Black Pepper Crust with Roquefort Custard

The dessert below was the winner in our first dessert pairing competition held at the Nikko hotel in 1988. Head judge Harvey Steiman noted: “The dessert looked sweet but it wasn’t. As a fruit tart, it wasn’t sweet. As a cheese tart, it was unusually mellow. The dessert formed a perfect 'frame' for the Elysium.

If you enjoy making tarts, you will especially enjoy this recipe for it's simplicity and delicacy.

2 cups all purpose flour
4 oz butter
1/4 tsp. salt
1/4 cup water
1 egg
1/2 cup finely chopped walnuts
1 tsp. ground black pepper
1/2 cup finely grated blanched almonds

Cream together flour and butter. Combine remaining ingredients and add to flour and butter mixture. Roll out crust to about 1/8” thickness and place in tart pan. Prebake with parchment paper and pie weights (uncooked rice can be used for pie weights) until about 50% baked.

Poached Pears: 4 pears
1-2 cups Elysium
2 cups blueberries
1/4 tsp. salt

Poach 4 pears in a mixture of sugar syrup and Elysium. Fan the pears and line the bottom of the tart with them. Fill with the berries.

1/4 cup all purpose flour
2 tbsp cornstarch
1/4 cup sugar
3 eggs
1 cup cream
1/2 cup milk
1/4 cup softened Roquefort

Combine flour, cornstarch, and sugar. Mix in eggs to make a paste. Add milk and cream. Add Roquefort. Pour custard over fruit and bake at 400F for 30-35 minutes. Serve with a slice of Roquefort, a piece of poached pear and a glass of Elysium.

Spring, Summer, Fall & Winter Elysium Sunday

Effortless - Elysium over ice cream.

2 scoops vanilla ice cream
1/2 cup Elysium Black Muscat

Scoop ice cream into bowl. Pour Elysium over the top. Add whipped cream and a cherry as desired.

Fall & Winter Triple Chocolate Port Cake

This is a chocolate lover’s passion. Devastatingly rich and further enhanced aromatically by the mingling of Port and chocolate while baking. Serve in thin slices as you would the finest cheesecake whose velvet-like texture it resembles.

1/4 cup Starboard Batch 88
3 oz unsweetened baking chocolate
1 cup sugar
3 egg whites
1/2 cup butter
3 egg yolks
3/4 cup flour
1/8 tsp. salt

In a small saucepan bring port wine to boiling point. Reduce heat immediately to warm and add butter and baking chocolate to melt. Cool. In a bowl, beat egg yolks and sugar until well blended. Add flour alternately with the cooled port wine mixture in about 3 parts, blending thoroughly. In a separate bowl whip until stiff the egg whites with salt. Fold into the batter. Bake in a well-greased 8” round cake tin at 325F for about 30 minutes.

Due to the richness of this cake, no icing or frosting is necessary but it is indeed good showmanship if you must. Dust with powdered sugar, top with whipped cream topping. If you split and fill the cake, we suggest baking it in a 6-6½” tin. Our choice of filling was blackberry preserves. Maybe iced with chocolate butter cream frosting.


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