These 10 Wine-Spiked Desserts Are the Sweetest Way To Polish Off That Bottle

Ranking right up there with extra cookies after a bake sale and surplus slices of pizza after ordering delivery, an extra glass or splash of wine in a bottle might just be one of the world’s best leftovers. We’ve already dished up how to cook with wine in savory recipes like stew, pot roast and steamed shellfish. But we couldn’t leave you hanging without spilling ideas for how to make the most of those extra ounces for dessert.

Whether you have excess Champagne, Chardonnay or Cabernet, we have a spiked sweet below that will help you put it to good use. From cake to poached fruit to booze-infused bites that will be the talk of your next party, these dessert recipes are so tempting, you might just be convinced to pop open a new bottle just so you have an excuse to make them.

In case you’re unfamiliar, traditional poke cakes call for studding the cake with a skewer, fork or knife, then dousing the top with a flavor-boosting liquid. (Jell-O, condensed milk, caramel and dulce de leche are common cast members.) For this decidedly adult spin on the retro recipe, we suggest brushing the baked and poked chocolate cupcakes with a reduced red wine syrup. This decadent yet easy treat is a terrific way to use up 2 cups of Merlot, Syrah, Pinot Noir or your favorite red blend.

When Chardonnay is aged in oak, it takes on notes of vanilla and baking spices. We don’t know about you, but that makes us immediately think of ice cream! In a nod to apple pie a la mode — which is actually quite lovely with a glass of Chardonnay — our Food Network Kitchen cooks whipped up a Chardonnay-infused custard that’s a breeze to blend at home in an ice cream maker. If you happen to have a few extra drops of vino, soak thinly-sliced tart apples in the juice to spoon on top of each scoop. Even without toppings, this ice cream is so delicious that it has home cooks wishing they made a double batch.

For a fresh pear creation that one home cook deems “a go-to recipe to show off for family,” start by poaching peeled pears in a spice-infused cup of your favorite red or port wine. From there, top a few layers of phyllo dough with chocolate chips and chopped walnuts, followed by the poached pear, then twist the dough around the stem to create a pretty package. After baking until golden, simply spoon the surplus poaching liquid on top, and prepare for folks to ask, “who catered?!”

Described by The Pioneer Woman as “a 4-ingredient marvel,” these sparkling wine-stoked grapes are ideal to enjoy as a snack or to add to drinks as a dilution-free ice cube. It’s no-sweat to invite a big batch to the party. Just soak grapes in a bottle of sparkling wine. After 1 to 24 hours, strain the fruit, toss it in sugar and lime zest, and freeze until solid. One superfan says, “I’ve made these twice since I saw Ree make them. They are so incredibly good!”

Not only is Jeff Mauro’s recipe a great vehicle for ⅓ cup of Prosecco (or any other sparkling wine), but it’s also a stellar starter scone recipe, according to home bakers: “These are so easy and delicious! This is the first time I’ve made scones, and I absolutely will keep this recipe.” Studded with chopped berries and white chocolate, the scones are dense, tender and tasty on their own. They get even more irresistible when you drizzle them with a swirl of sparkling lemon icing.

If you’re a fan of custard, just wait until you dive into zabaglione. It’s like a boozy and rich yet airy rendition, that comes to life once you whisk together egg yolks, sugar and a sweet wine like Marsala over low heat. To celebrate the velvety texture and decadent flavor, try showering a few spoonfuls over fresh strawberries for an easy yet elegant dessert. (Psst…here’s what to do with those extra egg whites!)

Described by Iron Chef Alex Guarnashelli as “oddly delicious with a scoop of vanilla ice cream,” this retro remix takes advantage of the fruity notes in the red wine, the tartness of cranberry sauce and the sweetness of fresh raspberries and berry gelatin. Yep, instead of water, the raspberry gelatin comes to life alongside reduced red wine. (We’re starting with 2 bottles and are aiming to allow that to simmer down to 2 cups, so each slice packs a punch!) With that in mind, be sure to note on the dessert spread that this jiggly Jell-O recipe is for the 21+ crowd.

On a warm day or after a large meal, few things hit the spot more than a glass of sparkling wine or a cup of granita. Bobby Flay found a way to combine both into one frozen dessert, which one fan describes as a “fast, easy and flavorful palate cleanser or a crisp, light dessert. Everyone loved it!” All you need? A cup each of sugar and water, a couple lemons and a bottle of bubbly.

Poaching isn’t just for eggs, and this dessert isn’t just for those who think pears are the perfect fruit. “I am not a pear lover, but a local grocery store had some for sale,” one fan says. “As a lover of fresh fruit, I decided to try them out. My next step was to find recipes to spice up the pears, which brings me here. Three letters: OMG! This recipe was DIVINE!” And it’s a cinch, too. Simply simmer 2 cups of Cabernet, Merlot or any other dry red wine with cinnamon, cloves, sugar and orange. Add peeled pears, let them cook in that syrup for 20 minutes, then take the pan off the heat and chill the pears (right in the syrup) for 3 to 24 hours, turning every so often. Just before serving, plate each pear with a dollop of whipped cream and a drizzle of syrup.