Port wine is one of the most successful Portuguese products. Learn to value it in Port wine recipes.
If you are, by nature, a connoisseur of the nectar of the gods, then these port wine recipes they really come in handy, right?! surrender to delicious dessertswhere the Portugal’s most famous wine has a leading role.
Take advantage of the Christmas season to toast your family and friends with very tasty Port wine recipes that rely on the nectar of the gods to make them even more irresistible. Do not believe?! So, prove it for yourself.
port wine pudding
- 6 eggs
- 1 glass of white port wine
- 0.5l of milk
- 200g of sugar
- Zest of 2 oranges
- Break the eggs into a bowl and mix in the sugar. Mix until smooth.
- Add the milk and mix well.
- Add the port wine to the mixture and stir well until it is uniform.
- Grate the peel of two oranges and add to the mixture.
- Put 8 spoons of sugar in a pudding mold, until caramelized. Let it cool.
- Pour the pudding cream into the mold and bake for 30 minutes in a bain-marie in a pressure cooker with 1l of water.
Chocolate Truffles with Port Wine
- 200g chocolate bar
- 100g of powdered sugar
- 100gr of butter
- 1 dl of cream
- 3 c. port wine soup
- cocoa powder qb
- Break the chocolate bar into small pieces.
- Melt the chocolate in a water bath.
- Remove the melted chocolate from the heat and pour into a bowl.
- Add the sugar and cream.
- Engage well, until you get a well-uniformed mixture.
- Let it cool naturally, add the port wine and mix again.
- Take to the fridge for 24 hours.
- The next day, mold chocolate balls and make them with cocoa.
- Place the truffles in the fridge and wait a few hours before serving.
Apple pie with port wine and cinnamon
- 3 apples
- 1 glass of port wine
- 1 c. for dessert (shallow) cinnamon powder
- 250gr of sugar
- 200gr of flour
- 100gr of margarine
- Butter, for spreading
- Flour, for dusting the mold
- Break the eggs and place in a bowl. Hit well.
- Add the butter (melted), cinnamon, sugar and port wine to the eggs. Mix very well until small bubbles appear.
- Add the flour all at once and beat.
- Put the butter in the mold and sprinkle with flour.
- Pour the preparation into the mold.
- Peel the apples and cut them into wedges.
- Place the buds in two layers, along the mold.
- Sprinkle with sugar and bake at 180º.
- Use a toothpick to check the consistency and cooking state of the apple pie.
Pineapple Cake with Port Wine
- 4 eggs
- 1 small can of pineapple in syrup
- 260g of wheat flour
- 250ml buttermilk (250ml milk + 1 tbsp lemon juice)
- 220g of white sugar
- 100g of brown sugar
- 130gr of butter (80g + 50g)
- 2 c. port wine soup
- 1 c. of baking powder tea
- Shining gel, for pies
- Turn on the oven at 180º.
- Lining a shape with vegetable paper.
- Place 50gr of butter, cut into small pieces, on the parchment paper and sprinkle with brown sugar.
- Remove the pineapple slices and cut in half. Reserve.
- Sift the yeast with the wheat flour.
- Mix the buttermilk with the port wine.
- Break the eggs one by one, beating well between each addition.
- Add the second portion of butter and also add the sugar, in order to obtain a whitish and fluffy mixture.
- Add the flour mixture and buttermilk to the dough.
- Engage well, until it is very well incorporated.
- Pour the mixture over the pineapple and bake for 40 to 45 minutes.
- Remove the cake from the oven and wait a few minutes for it to rest and cool.
- Unmold the cake and remove the sheet of parchment paper.
- Brush the top of the pineapple cake with pie polish.