6 Best Desserts for New Year

New Year is one of the most magical holidays. It inspires everyone to make their dreams come true and inspires people to create everything from simple games, some of which are in the list of casino games, to world-famous movies, like Home Alone. To make this holiday more fantastic, prepare one of these desserts.

Pears in Red Wine

This ornate dessert will require a bottle of red lambrusco.

Here's how to cook it:

  1. Peel the pears from the skin, keeping the stalk. This gesture doesn't make much sense, except that it's thought that pears look prettier with a stalk.

  2. In a shallow saucepan, pour a fizzy, semi-sweet Lambrusco wine, gut the same vanilla pour sugar, throw cinnamon and badian, and, after waiting for the wine to boil, throw the pod, cut it in half, and then scrape out the seeds with a knife into the pan. In the same pot, pears in it. The wine will calm down for a while, and then it will begin to boil with new force, and then you need to turn down the fire to the minimum. In this state, you have to leave the pot for 1 hour 50 minutes.

  3. Take out the pears and put them aside to cool. Boil the wine left in the pot so that it thickens slightly. This will be the sauce.

  4. Serve the pears by slicing the bottoms off, pouring the sauce over them and accompanying with the ice cream.

Plum Crumble

A classic of British cooking, the simplest pie that takes half an hour to make. For the recipe you will need a kilo of plums.

Here's how to cook it:

  1. Mix cold butter with flour and sugar into a lumpy shortbread dough, add oat flakes and mix it too. Place the dough on baking paper and bake in the oven for ten minutes.

  2. Cut the plums in half, remove the pips and put them in a mold, sprinkle them with cinnamon, top with a dough of flour, sugar, butter and oat flakes. Place in the oven for fifteen to twenty minutes.

Christmas Pudding

This dessert mixes all the sweets of the world, with dark beer and brandy. It takes seven hours to cook.

Here's how to cook it:

  1. Soak raisins in brandy for an hour. Drain and save about a third of a cup of brandy. Preheat the oven.

  2. Chop the dried fruit and mix with 50 grams of butter, the crumbs, all the flour, sugar, coconut, grated carrots, zest and nutmeg. Mix the eggs with the molasses, pour in the beer, juices and brandy, add the fruit mixture and raisins, and stir. Grease two identical 500 ml tins and fill them with the batter. Cover with foil and secure the edges. Pour boiling water into a deep pan and submerge the forms in water, covering one third of their height. Cover the baking tray with a suitable lid and bake for about 4.5 hours, adding water as necessary. Remove the molds and cool.

  3. Leave in a dark, cool place for at least a day.

Fragrant Cinnabons

An indispensable attribute of the winter holidays, these fragrant and atmospheric baked cinnabons fill the whole house with spicy notes.

Here's how to cook it:

  1. Prepare all ingredients. Take the butter out of the refrigerator to soften. Heat the milk until it is warm, but not too hot. Wash the orange and rinse it with boiling water, and let it dry.

  2. Dissolve the yeast in the milk, add sugar and flour. Place in a warm place for 15 minutes.

  3. Mix the dough sugar with 2 eggs until homogeneous, you can do it with a whisk or mixer. Add melted butter.

  4. If the yeast rises and foams well, mix it with the egg and butter mixture, sift the flour and salt into the mixture, add the orange zest. Knead first with a spoon, then with a mixer or simply with your hands to a smooth dough. If it is sticky, add flour, but there is no need to clog the dough with flour. You can also grease your hands with oil to make the dough less sticky.

  5. Put the dough in a greased bowl and leave it in a warm place for an hour and a half.

  6. Roll out the dough into a rectangular layer, smear it with melted butter and sprinkle with a mixture of sugar and cinnamon. Roll up into a tight roll and cut it into 5-6 cm high buns.

  7. Place the buns on a parchment-lined baking sheet, leaving a little space between them.

  8. Brush the buns with egg yolk and send them to the oven to bake for about 30 minutes.

  9. While the fragrant cinnabons are baking, you can make fudge. To do this, you need to mix and beat with a mixer all the ingredients for the fondant: cream cheese, butter, cream, vanilla sugar and powdered sugar.

  10. When the buns are browned, you need to take them out of the oven. Allow them to cool slightly. Grease with fondant and decorate as you like. The fragrant cinnabons are ready!

Carrot Cake With Almonds

Cinnamon, almonds, and cointreau support the sweetness of the carrots. If you like, you can swap the almonds for pecans and the cointreau for cognac or rum.

Here's how to cook it:

  1. Peel and grate two large carrots on a coarse grater. Crush the almonds in a food processor. Mix carrots and almonds in a large bowl.

  2. Separate the eggs into egg yolks and whites. Beat the yolks with half the sugar, add the flour, baking powder, a pinch of cinnamon, and zest. At the end pour in the liquor and mix. The resulting mixture is combined with carrots and almonds.

  3. In a clean and dry bowl, whisk the egg whites with the remaining sugar into a tight foam, and gently with a spatula or wooden spoon, mix it into the carrot-nut batter.

  4. Pour the batter into a deep dish pre-greased with a little vegetable oil. Bake for just under an hour.

  5. When ready, take the cake out of the oven, cool it for twenty to twenty-five minutes and then take it out of the mold. Slice into portions and serve immediately.

Ginger Cookies With Vanilla Sugar

A classic recipe for ginger cookies, which are then good to glaze when the family gets together.

Here's how to cook it:

  1. Wash, peel and grate the ginger roots - two teaspoons of grated ginger are needed for the cookies.

  2. In a blender, mix the coarsely diced cold butter with the brown sugar and a pinch of salt, then add the egg yolk and blend again until smooth.

  3. Sift the flour together with the vanilla sugar, baking powder and gingerbread spices. Add this mixture and grated ginger to the butter in the blender bowl, gradually, in small batches. It is better to knead the dough with a blender, not with your hands: sandy dough should not be overheated. Also, you can over-mix the dough with your hands, and it will be too stiff. The finished dough should be put in the refrigerator for an hour.

  4. Roll out the cooled dough with a rolling pin in all directions to 1.5 mm thickness. Using cookie cutters, cut out shaped cookies, place them on a baking tray lined with baking paper and place in the oven for five to eight minutes - until the edges of the cookies are lightly browned.

    Photo by Amnah Mohammad from Pexels

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