12 pout recipes

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss pressed into each warm cookie. A holiday classic with buttery, chewy centers.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Lavish Danish onion soup simmered with an entire bottle of dry champagne, Camembert cheese, and a silky port wine egg yolk liaison. Served over butter-fried bread. This is not your average onion soup.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.