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Cherries and Berries in Red Wine Sauce

I love this elegant fruit dessert. You can serve it on its own (I love it in martini glasses) or use it as the filling for crepes. Either way, this vegan dessert is as good for you as it is lovely...and easy to make. 


Red wine sauce

3 cups dry red wine
1 1/2 cups Suzanne's Specialties Raspberry Rice Nectar
1 cinnamon stick
4 black peppercorns
Grated zest of 1 fresh lemon
1 cup pitted red cherries
1 cup fresh blueberries
1 cup fresh raspberries
Fresh mint for garnish


1 cup whole wheat pastry flour
1/2 cup semolina flour
Pinch sea salt
1/2 cup avocado or olive oil
1/2 -1 cup unsweetened almond or soy milk

Prepare the wine sauce by combining ingredients in a sauce pan and bringing to a boil. Reduce heat to low and cook until the liquid reduces by half and takes on a syrupy texture. Remove from heat and strain sauce before use. Set aside to cool slightly before stirring fruit into sauce. 

To serve stir cherries and berries in sauce to coat, spoon into individual dessert cups and garnish with fresh mint. Serve warm or chille.

Makes 4-5 servings or as filling for crepes. 

To make the crepes, mix flours and salt together. Stir in oil. Stir in soymilk until a thin, pourable batter forms. Heat a crepe pan and spoon about 1/2 cup of batter into it. Roll the pan over the flame to even distribute the batter and cook over medium heat until the edges are browning and the crepe is bubbling. Flip the crepe carefully and cook until the other side lightly browns. Repeat with remaining batter.  


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