Super Bowl Dessert a Crowd Pleaser Paired with Sweet Wine

January 31st, 2012

Ambrosia Dessert Wine is wine with Late Harvest Traminette (late harvest concentrates the floral, apricot and honey flavors) blended in Valvin Muscat to heighten the luscious fruit overtones. Truly a wine to be savored.

Ambrosia dessert wine differs from traditional ice wine in that the residual sugar level (sweetness) is lower, but the alcohol level is higher. In this case the Ambrosia is 8.5% residual sugar and 14.6% alcohol, verses a traditional ice wine which would be 10-12% residual sugar and 11-13% alcohol.
Recipe submitted by Arbor Hill Winery

Elegant & Easy Ambrosia Trifle “Food of the Gods”
1 Cup (8oz) Ambrosia Desert Wine
2 Pints Blueberries
2 Pounds of Strawberries
1 Lime
2 pkgs. (3.4oz.) Instant Vanilla Pudding
1 Large Angel Food or Pound Cake
½ Cup slivered Almonds
12 oz. Whipped Cream
Prepare Instant puddings, substituting 4 oz’s of recipe liquid with Arbor Hill Ambrosia (8oz total) Cut cake into 1-inch cubes.

To assemble trifle, cover the bottom of the trifle bowl or other attractive clear bowl with cake cubes, place blueberries and sliced strawberries on top of the cake cubes and tip with pudding mixture.

Thin slice lime and arrange against bowl to garnish.

Repeat fruit and pudding layering 1-2 times more.

Cover with whipped cream and place whole strawberries on top and sprinkle with slivered almonds.

Serves: 10-12

Ambrosia Dessert Wine Conceived and Produced by Arbor Hill Winemaster, John Brahm.
To Buy this wine go to

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