Fall-eFlyer

PUMPKIN SPICE SEMIFREDDO Makes about 1 ½ Litres INGREDIENTS 1 can sweetened condensed milk 2/3 cup pumpkin puree 1 tsp cinnamon 1 tsp ground ginger ¼ tsp nutmeg ¼ tsp cloves ¼ tsp allspice 2 Tbsp vanilla extract ¼ tsp salt 2 cups whipping cream DIRECTIONS Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine. In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add the whipped cream to the condensed milk mixture and fold it in carefully until it’s barely combined. Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap.Enjoy with caramel sauce, salted nuts or with espresso poured over top!

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ISLAND HONEYWINE HASKAP MEAD 15755A, 500 mL , $24.95 INNISKILLIN CABERNET FRANC ICEWINE R0253S, 200 mL , $55.50

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42 CELEBRATE FALL 2018