PSST! - Days of Wine and Donuts

Janice Kleinschmidt

Courtesy I-Stock Photos

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.

GRILLED SUGAR DONUTS
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.

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

This article appears in the August 2009 issue of Palm Springs Life

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