JUST DESSERTS

Dessert and sweet wines have a lot in common beyond sugar: Both, at their best, are packed with complexity and characteristics like brightness or bitterness to keep them from being cloying. Both are afterthoughts a lot of the time, too, and not just because of their place in the meal. But that doesn’t mean they have to be. With winter nights at home looming on the horizon, we’re putting the last course and its sweet pairings in the spotlight. Whether your dessert preferences run fruity, caramelly or chocolatey, we’ve got a recipe for you on the following pages paired with the right style of dessert wine.

Tangerine Curd Mille-Feuille

With a name that means “a thousand sheets,” this dessert has the veneer of French patisserie fanciness. Ryley Eckersley, chef de cuisine at