Dessert Like You’ve Never Seen It

By / Food / June 6th, 2013 / 2

Desserts can be boring. It’s not that I’m tired of chocolate or a simple phyllo. I just can’t be bothered some times. But when you have people coming over, you need something sweet to end the night with, or else be chastised for being the worst host in the world.

Now I might be overstating it a bit but you get the gist. An end of supper gem can help bring everyone together. I recently had a dinner party where six of my foodie friends were clamouring at the door. It was sort of last minute, though I did have two days to prepare. I focussed on the main dish and the appetizers, and for a while forgot about dessert. When I was eagerly reminded by my wife, I had to work fast.

Once at the grocery I saw some spring fruit coming in. As the temperature starts to work its way up the mercury, we see an influx of strawberries, blackberries and the like. It sparked an idea.

I had just found a bottle of Bianco vermouth. This clear version of the very popular — and heavier — red, sweet vermouth has very impressive notes of orange, vanilla and summer flowers. It’s much more subtle than its rosso brother, which makes it ideal for fresh fruit.

So I made things easy. I placed a handful of small, cut fruits into a number of 250 ml decorative jars and filled it up with the Bianco. I also added a bit of raw sugar in each to create a more desserty feel (about half a teaspoon). I then closed up the jars and placed them in the fridge till it was time to serve.

You should have seen their faces. Once I placed the jar in front of them with a small straw wedged inside it, I knew we had a winner.


Aldo Parise is the publisher of Quench Magazine. After running 4 magazines, including Riot and men's magazine Under Pressure, he's settled nicely into his role as top drinker and food yummer guy. You can see him in the pages of Quench, Food and Drink Magazine.

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