Yo Momma’s a sloppy, boozey tart

Yo Momma is the hit of every social gathering whether it’s Christmas, a wedding or a picnic. She is the first one to open the wine and the last one to finish it. When yo momma is around at least you know the wine doesn’t get wasted even if she does.

Since tears are natures way of filtering wine, don’t worry if yo momma starts crying after a few, it just means she’ll be able to drink lots more when she’s bawled for a while.

If you are looking for yo momma at the end of the night, check the dance floor… she’s probably holding it down.  

Here is a great dessert recipe to make you the hit at the next social gathering and it won't get you wasted.

Ingredients 

1 cup red wine

2 oz brandy

2 tsps cinnamon or 2 cinnamon sticks

2 tsps ground ginger

2 cloves

1 star anise

2 juniper berries

1 cup assorted dried fruit (apricots, apple, pears, prunes, etc.), roughly chopped

for caramel

1/2 cup sugar

1/4 cup whipping cream

for puff pastry 

1 portion frozen puff pastry

melted butter for brushing

whipped cream

1 cup whipping cream, whipped

Procedure

For the boozey fruit

In a medium pot bring the red wine and spices to a boil and cook until the strong boozey smell evaporates, 2 minutes. Let it rest for 10 minutes to steep. Place the chopped dried fruit in a bowl and pour the wine over the fruit through a strainer.

Give the pot a quick rinse and get it back on the stove over medium heat.

Pour 1 cup of sugar into the pan and heat the sugar until it melts and begins to caramelize, then add the sugar and stir until it becomes smooth and creamy about 8-10 minutes.

Pour the stewed fruit into the pot with the caramel and bring it to a boil over medium heat, cook for 15 minutes. Set the pot aside on the stove to cool to room temperature and then place in the fridge to cool for at least 1 hour or over night.

To serve

Preheat oven to 375˚ F.

If you buy frozen puff pastry, just follow the instructions with regards to thawing the dough and baking times. Roll out the puff pastry to ¼ inch thick and cut into any shape you like. Mayhaps a wine bottle shape would be appropriate. Lay the shapes on a parchment-line baking sheet and brush with melted butter. Blap them in the oven and bake until they are puffy and golden brown, about 15 minutes.

While they bake whip the cream to soft peaks.

Serve a little scoop of chilled fruit compote with a scoop of whipped cream topped with a puff pastry topper.

Serves 6, but everyone will want seconds…