Sweet endings: desserts dressed with wine complete any meal on a light note - includes recipes - Special Issue: Quick, Light & Healthy

Sunset, Summer, 1997 by Barbara Goldman

Fragrant pairings of fruit and wine are one of summer's most satisfying pleasures. Wine adds complexity and flavor to everything from boysenberries to pears - and without any fat. Cheers.

Summer Fruit Treasures

SERVES 6

Prep time: About 15 minutes

Notes: Use a sweet, fruity wine such as Gewurztraminer, late-harvest Gewurztraminer, or Johannisberg Riesling, or a Muscat dessert wine such as Moscato di Canelli or Moscato d'Asti.

1/2 pound fresh litchis or 1 can (about 15 oz.) litchis, drained

2 cups boysenberries or raspberries

3 firm, ripe white nectarines (about 1 lb. total)

2 1/2 to 3 cups chilled dessert wine (see notes)

1. Peel fresh litchis. Rinse berries and drain. Slice nectarines.

2. Combine all the fruit in a large, shallow bowl and add wine. Serve, or cover and chill up to 2 hours.

Per serving: 234 cal., 2.3% (5.4 cal.) from fat; 1.5 g protein; 0.6 g fat (0 g sat.); 32 g carbo (2.8 g fiber); 9.8 mg sodium; 0 mg chol.

Strawberry-Wine Syrup Sundae

SERVES 4 TO 6

Prep and cook time: About 30 minutes

3/4 cup sugar 1 cinnamon stick (3/4 in. long) 1 whole clove 2 black peppercorns, cracked 1/4 teaspoon ground nutmeg 1 3/4 cups beaujolais 2 cups thinly sliced hulled strawberries 1 quart strawberry sorbet, nonfat yogurt, or reduced-fat ice cream

1. In a 10- to 12-inch frying pan over medium-high heat, stir sugar, cinnamon stick, clove, peppercorns, nutmeg, and 1/4 cup water until sugar is deep amber and just begins to smoke, 6 to 8 minutes. Remove from heat.

2. Protecting hands from the heat, stir in wine and boil over high heat, stirring often, until sugar remelts and volume is reduced to 1 cup, 6 to 8 minutes.

3. Add sliced strawberries. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 1 1/4 cups, 6 to 8 minutes. Remove cinnamon stick and clove. Use warm, or chill airtight up to 2 days, then reheat until warm.

4. Place scoops of sorbet into 4 to 6 large wineglasses. Spoon wine syrup on top.

Per serving: 265 cal., 1.4% (3.6 cal.) from fat; 1.1 g protein; 0.4 g fat (0 g sat.); 67 g carbo (1.3 g fiber); 19 mg sodium; 0 mg chol.

Cherry and Chocolate Trifle

SERVES 6

Prep and cook time: About 25 minutes, plus 2 hours to chill

1 cup chopped dried sweet cherries 3/4 cup plus 1/3 cup Cabernet Sauvignon 1 1/2 tablespoons sugar 4 teaspoons cornstarch 6 tablespoons liquid egg substitute or 2 large eggs 1 1/2 cups nonfat milk 1 1/2 teaspoons vanilla 3 cups 1/2-inch cubes angel food cake (about 1/4 lb. total) 6 tablespoons medium-dry sherry 4 ounces bittersweet chocolate, chopped

1. In a 1- to 1 1/2-quart pan, combine cherries and 3/4 cup Cabernet Sauvignon. Cover and simmer over low heat until cherries are soft, about 5 minutes.

2. Meanwhile, in a 1- to 1 1/2-quart pan, mix sugar and cornstarch. Stir in liquid egg substitute and nonfat milk. Stir with a whisk over medium heat just until custard boils, about 8 minutes, then stir in vanilla.

3. Layer 2 to 3 tablespoons cake, 1 teaspoon sherry, about 1 1/2 tablespoons custard, and 1 tablespoon cherries in each of 6 wineglasses or dessert dishes; repeat layers twice to use all ingredients. Chill at least 2 hours or up to 1 day.

4. Just before serving, in a 1- to 1 1/2-quart pan over low heat, stir chocolate with 1/3 cup wine until smooth, 3 to 5 minutes. Offer warm sauce with trifle.

Per serving without sauce: 298 cal., 20% (61 cal.) from fat; 6.1 g protein; 6.8 g fat (3.6 g sat.); 47 g carbo (0.7 g fiber); 203 mg sodium; 1.2 mg chol.

Per serving chocolate sauce: 102 cal., 58% (59 cal.) from fat; 1.3 g protein; 6.6 g fat (3.5 g sat.); 11 g carbo (0.4 g fiber); 0.6 mg sodium; 0 mg chol.

Pears with Red Wine Syrup

SERVES 6

Prep and cook time: About 20 minutes

Notes: Use a dry red wine such as Cabernet Sauvignon, Gamay Beaujolais, Merlot, Petite Sirah, Pinot Noir, Zinfandel, or any dry red wine blend. Garnish with fresh mint or tarragon sprigs.

1 cup dry red wine (see notes) 1/2 cup sugar 1/4 cup lemon juice 1 tablespoon chopped fresh mint leaves or 1/2 teaspoon dried mint 1 teaspoon fresh tarragon or 1/4 teaspoon dried tarragon 1 teaspoon black peppercorns 3 firm, ripe Bartlett or comice pears (about 1/2 lb. each)

1. In a 1 1/2- to 2-quart pan, mix wine, 1/2 cup water, sugar, lemon juice, mint, tarragon, and black peppercorns. Boil over high heat, uncovered, until reduced to 1/2 cup, 12 to 15 minutes. Pour through a fine strainer into a bowl. Use warm or cool.

2. Meanwhile, slice pears in half lengthwise and core. Starting at wide end of each half, make lengthwise cuts about 1/4 inch apart to within about 1/2 inch of stem end. Place on a dessert plate and press down gently to fan out slices.

3. Serve pears with wine syrup.

Per serving: 132 cal., 2.7% (3.6 cal.) from fat; 0.5 g protein; 0.4 g fat (0 g sat.); 34 g carbo (2.8 g fiber); 4.4 mg sodium; 0 mg chol.

Vin Santo Peach Splash

SERVES 4 OR 5

Prep time: About 5 minutes

Notes: Pair ripe, fragrant peaches with a sherrylike or fruity, lightly sweet late-harvest dessert wine. Serve with biscotti to dunk into the wine.

1 ripe peach (about 1/2 lb.), peeled and sliced