Recipe by Deborah Hoermann Watt
"I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich."
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1/2 (750 milliliter) bottle
pinot noir wine
white sugar, or more to taste
I served this at a dinner party and it was a huge hit. I drizzled it over slices of butter cake topped with a scoop of french vailla ice cream. This recipe could not be easier and I didn't change a thing though I think any good red wine would be lovely. This will be a go to for a light but elegant dessert.
I paired this with fresh berries and a goat cheese panna cotta as a dessert option for a recent event. It was very well received. Be sure to use a wine that you would like to drink because even with all the sugar and flavorings, the taste of the wine still comes through. I used a well-priced cab from Napa and reduced it to a syrup consistency. One change I will make for next time is to use a cinnamon stick instead of the ground cinnamon. Then I will fish it out before serving and not be able to see the "grains" of cinnamon in the sauce. This one is a keeper.
I cut the recipe in half because it was just for two people but this sauce is magical! I couldn't stop myself while enjoying it! I used Apothic Dark and drizzled it over shortcakes with strawberries and blueberries. So good!
This is so good and so easy. A definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Wine Reduction Dessert Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: < 1
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