Today Pastry Chef Jennifer McCoy and Wine Director Greg Majors of New York's Craft restaurant joined Emeril to talk about their five favorite ingredients to use in fall desserts and the perfect wine pairings to serve alongside them. We guarantee their suggestions will make all your autumn dinner parties, or even your Thanksgiving dinner, a lot sweeter.
Pumpkin - Whether Jennifer bakes it in a pie, a pot de creme, or a bread pudding, she likes pairing pumpkin with coconut, bay leaf, or traditional spices like cinnamon and nutmeg. Greg recommends serving a Madeira alongside it ($40+ retail).
Quince - Poached or roasted, when Jennifer makes quince the basis for sorbets and tarts, Greg pairs a Sauternes with it ($30+ retail).
Cranberry - Jennifer matches cranberries with vanilla bean and maple syrup flavors when making pear-cranberry crisps, compotes to swirl into ice cream, or Thanksgiving's favorite sauce. Greg suggests pouring Port ($25+ retail).
Apples - Apples aren't just for your everyday pie in Jennifer's kitchen, they get matched with ingredients like olive oil, creme fraiche, black walnuts, and mulling spices in all manner of cakes, crisps, and sweet butters. Greg's wine pick for any apple dessert is a classic, honeyed off-dry Riesling ($15+ retail).
Concord Grapes - Jennifer's jams, pies, and cakes made with Concord grapes are even tastier with the addition of peanut butter, black pepper, or vanilla ice cream as complementary ingredients. Greg chooses a festive, low-alcohol, sparkling red wine called Brachetto d'Acqui ($15+ retail) for this pairing.
Click below to download some of the seasonal dessert recipes Jennifer shared with Emeril, and if you missed the show you can catch replays tonight at 7pm ET and Saturday at 10 am ET.