Jellied Pineau des Charentes

Preparation info

  • Serves


    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Here’s a twist on an old Parsi favorite of jellied port or sherry with stewed prunes. Pineau des Charentes is a little extravagant, but you can serve only a little bit of it with a compote of fresh fruit. It’s like having your dessert wine and fruit all at once. You could even throw some grapes into the mold or dish. Any sweet dessert wine will do, not just Pineau des Charentes.

Serve with a delicate cookie like the Crisp Cashew Wafers, made with w