| Hot Spiced Wine |
 Ingredients:
- 3 inch cinnamon stick
- ½ nutmeg, crushed
- 4 cloves
- 4 cups Le Mulet Rouge® Barbera
- Peel from one lemon
- Peel from one orange
Preparation
Tie the cinnamon stick, crushed nutmeg and cloves in a piece of cheesecloth. Combine the wine, the spice bag, and the lemon and orange peel in a sauce pan. Heat the wine but do not let it boil. Discard the spice bag and orange and lemon peel. Serve the wine in warmed mugs. Serves 6.
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| Baked Pears |
Ingredients:
- 4 ripe D’Anjou pears
- 1/3 cup dark brown sugar
- ¾ cup orange juice
- 2 T. butter
- Ground cinnamon
- Grated nutmeg
- Ground cloves
- 2 oz. Le Mulet Rouge® Chardonnay or Sauvignon Blanc
Preparation
- Slice pears in half and remove stems and seeds.
- Line bottom of glass baking dish with dark brown sugar.
- Place pears cut side down in dish.
- Pour orange juice over pears and place a dot of melted butter on each pear.
- Sprinkle 2 oz. Le Mulet Rouge® Muscat wine on top of pears.
- Sprinkle generously with cinnamon and nutmeg.
- Add pinch of clove to each pear.
- Bake at 350° for 35-40 minutes depending on how firm pears are. Bake until tender.
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| Spanish Pear Dessert |
Ingredients:
- 4 pears
- 1 T. sunflower oil
- 3 T. Le Mulet Rouge® Chardonnay or Sauvignon Blanc
Preparation
- Peel the pears, cut in half lengthwise and remove the cores.
- Heat the sunflower oil in a non-stick frying pan over medium heat and place pears in the pan, turning them over so that all sides cook to a golden brown (about 5 minutes).
- Sprinkle the Le Mulet Rouge® Chardonnay or Sauvignon Blanc over the pears – cover pan and cook until the pears soften (another 5 minutes).
- Remove the pears from the pan and place on a plate flat side down.
- Pour remaining juice left in the pan over pears.
- Serve with natural yogurt or fresh cream.
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| Strawberries and Wine |
Ingredients:
- 3 cups fresh strawberries, hulled and quartered lengthwise
- ¾ cup powdered sugar, or to taste
- 1 ½ cups Le Mulet Rouge® Chardonnay
Preparation
- Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
- Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 5 dessert cups and distribute the remaining wine over the berries.
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Party Mimosa |
Ingredients:
- 1 (12 ounce) can apricot-mango nectar
- 1 (12 ounce) can pineapple juice
- ¾ cup cold water
- 1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
- 1 (750 milliliter) bottle Le Mulet Rouge® Pineapple or Almond Sparkling Wine
Preparation
- Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
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Raspberry Champagne Punch |
Ingredients:
- ½ gallon raspberry sherbet
- 2 bottles Le Mulet Rouge® Raspberry Sparkling Wine, chilled
- 1 bottles Le Mulet Rouge® Zinfandel
- 1 (2 liter) bottle ginger ale, chilled
Preparation
- Place frozen sherbet in center of a large punch bowl and add sparkling wine and zinfandel. Stir gently (sherbet will keep ingredients cold and slowly dissolve). Pour in ginger ale and serve.
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| Drink Hint |
Try a thin slice of green apple or pear in your glass of Le Mulet Rouge® Chardonnay to enhance the fruity flavor of your wine. This also makes for a refreshing summer cooling drink.
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