PSST! – Days of Wine and Donuts

Janice Kleinschmidt. Restaurants 0 Comments

Thornton Winery’s summer barbecue class took an unexpected spin with a dessert of Grilled Sugar Donuts. On your behalf, Palm Springs Life asked for the recipe. The winery recommends pairing it with the 2005 Thornton Moscato or nonvintage Cuvee de Frontignan.

1 box powder sugar donuts, cut in half
1 stick butter
1/4 c. granulated or brown sugar

Melt butter and sugar in a cast-iron pan. Fry donuts in butter until golden brown. Top with Summer Berry Sauce. Fresh chopped mint and whipped cream are optional.

1 qt. mixed berries
1/4 to 1/2 c. sugar
1/4 c. orange juice

PSST! – Days of Wine and Donuts was last modified: March 28th, 2016 by Janice Kleinschmidt.

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