Grgich Hills Estate Winery

Pumpkin Donuts

September 5, 2013 • Posted in: Violetta Late Harvest Dessert Wine

…and Grilled Kadota Figs with Carmel Sauce and Cinnamon Sugar

Pumpkin DonutsPair with Grgich Hills Estate Violetta, Late Harvest; Serves 4

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup canned pumpkin
  • 1 3 cup and 2 tablespoons vegetable oil
  • 2 medium eggs, slightly beaten
  • 1 pint Kadota figs or seasonal figs
  • ¼ cup caramel sauce
  • ¼ cup sugar
  • ¼ cup ground cinnamon

Preheat oven to 350°. Grease mini donut pans with butter (can be made in muffin pans but require about 4-5 more minutes baking time). In a large bowl with a fork, mix flour with next seven ingredients until combined. Add remainder of ingredients and mix until smooth. Pour batter into donut tins or muffin pans and bake for 8-9 minutes or until an inserted tooth pick comes out clean. Let cool in pan for ten minutes and then remove to cool completely.

Cut figs in half and brush cut side with vegetable oil. Grill on well heated grill pan for 1-2 minutes. Remove and cool.

To Assemble: Spoon some caramel sauce onto each plate and top with two donuts per person. Dust the donuts with the sugar and cinnamon. Spoon a few figs onto each plate and garnish with mint springs.

Recipe/photo: Ladies Who Lunch; www.lwlcatering.com