Sagu de Vinho

Sagu de Vinho Recipe from Brazil - A Delicious Grape Juice and Red Wine Dessert

Region / culture: Brazil | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sagu de Vinho is a traditional Brazilian dessert made with tapioca pearls cooked in red grape juice or wine. This sweet and creamy pudding is a popular treat that is perfect for serving at special occasions or as a comforting dessert.

History

Sagu de Vinho has its origins in Brazil, where tapioca pearls are a common ingredient in many traditional dishes. The recipe has been passed down through generations and is a beloved dessert in Brazilian cuisine.

Ingredients

1 cup small tapioca
1 cup water for soaking the tapioca
3 cups red grape juice OR
2 cups red wine mixed with 1 cup water
sugar to taste

How to prepare

Soak the tapioca for approximately 0.5 hour.
Add grape juice to the tapioca (or the wine mixed with water and sugar to taste).
Bring to a boil, stirring constantly with a wooden spoon.
Let it cook for about 0.5 hour, or until the tapioca is clear, stirring occasionally to prevent burning.
Refrigerate. To serve, spoon into a small bowl and pour creme de leite (double the recipe from the passion fruit mousse recipe) over it.

Variations

For a richer flavor, use red wine instead of grape juice.
Add fresh fruit such as berries or sliced bananas for a refreshing twist.

Cooking Tips & Tricks

Be sure to soak the tapioca pearls before cooking to ensure they cook evenly and have a nice texture.

- Stir the pudding constantly while cooking to prevent it from sticking to the bottom of the pan.

- Refrigerate the pudding before serving to allow it to set and thicken.

Serving Suggestions

Serve Sagu de Vinho chilled in small bowls with a dollop of creme de leite on top for a creamy finish.

Cooking Techniques

The key to making a perfect Sagu de Vinho is to cook the tapioca pearls until they are clear and translucent, which indicates that they are fully cooked.

Ingredient Substitutions

If you don't have grape juice or wine on hand, you can use water mixed with sugar as a substitute.

Make Ahead Tips

Sagu de Vinho can be made ahead of time and stored in the refrigerator until ready to serve. Simply spoon into bowls and add the creme de leite before serving.

Presentation Ideas

Garnish each serving of Sagu de Vinho with a sprig of mint or a sprinkle of cinnamon for a decorative touch.

Pairing Recommendations

This dessert pairs well with a glass of red wine or a cup of coffee for a sophisticated finish to a meal.

Storage and Reheating Instructions

Store any leftover Sagu de Vinho in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of Sagu de Vinho contains approximately 200 calories.

Carbohydrates

Each serving of Sagu de Vinho contains approximately 30 grams of carbohydrates.

Fats

This dessert is low in fat, with only a small amount coming from the tapioca pearls.

Proteins

Sagu de Vinho is not a significant source of protein.

Vitamins and minerals

Tapioca pearls are a good source of iron and calcium, which are important minerals for overall health.

Alergens

This recipe may contain allergens such as dairy from the creme de leite. Be sure to check for any allergies before serving.

Summary

Sagu de Vinho is a delicious dessert that is relatively low in fat and calories, making it a guilt-free treat for those with a sweet tooth.

Summary

Sagu de Vinho is a delightful Brazilian dessert that is easy to make and full of flavor. With its creamy texture and sweet grape flavor, this pudding is sure to become a favorite at your table.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Sagu de Vinho. It was many years ago, when I was just a young girl, visiting my aunt in the countryside. My aunt was known for her delicious cooking, and I always looked forward to the meals she would prepare for us.

One day, as we were sitting around the table enjoying a hearty meal, my aunt mentioned that she had a special dessert planned for us that evening. She called it Sagu de Vinho, a traditional Brazilian dessert made with tapioca pearls and red wine. I had never heard of such a dessert before, and I was intrigued.

As my aunt began to prepare the dessert, I watched closely, taking mental notes of each step she took. She started by soaking the tapioca pearls in water, allowing them to swell and soften. Then, she simmered them in red wine, infusing them with a rich, fruity flavor. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try the finished dessert.

When it was finally time to serve the Sagu de Vinho, my aunt topped each bowl with a dollop of sweetened cream and a sprinkle of cinnamon. The dessert was a beautiful deep purple color, with a slightly sweet and tangy taste that was unlike anything I had ever tried before. I was instantly hooked.

I asked my aunt for the recipe, and she gladly shared it with me. She explained that Sagu de Vinho was a popular dessert in Brazil, especially in the southern regions where red wine was plentiful. She had learned the recipe from her own mother, who had passed it down through the generations.

From that day on, I made it a point to perfect my own version of Sagu de Vinho. I experimented with different types of red wine, adjusting the sweetness and acidity to suit my taste. I added extra spices and flavorings, such as orange zest and cloves, to enhance the complexity of the dessert.

Over the years, I have shared my recipe for Sagu de Vinho with friends and family, who have all raved about its unique flavor and texture. It has become a signature dish of mine, one that I am always proud to serve to guests.

As I reflect on that day in my aunt's kitchen, I realize that discovering the recipe for Sagu de Vinho was more than just learning how to make a dessert. It was a moment of connection to my family's heritage, a way to honor the traditions and flavors of my ancestors.

Now, whenever I prepare Sagu de Vinho, I am transported back to that kitchen in the countryside, surrounded by the love and warmth of my family. And as I take that first bite of the sweet, tangy tapioca pearls infused with red wine, I am reminded of the rich culinary history that has shaped me into the cook I am today.