Red Wine Sauce
Sweetened Pinot Noir is slow cooked with black peppercorns, cinnamon sticks and vanilla extract. When thickened to a fruity and flavourful dessert sauce, it is served with vanilla ice cream, fresh berries/ fruit and whipped cream (whatever you like)! Dessert couldn’t be simpler than this! Neither more impressive than this!
Ingredients
- 1 Bottle Pinot Noir Wine 750ml
- 2/3 Cup Sugar granulated sugar
- 10 black peppercorns – bruised in a mortar and pestle not crushed
- 1 tbsp vanilla extract
- 1 Inch cinnamon stick – tie along with the peppercorns in a muslin cloth, to form a bouquet garni
- A tiny pinch of salt
Instructions
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Pour the red wine in a large saucepan and place on low heat. Add the sugar and stir until completely dissolved. (If you don’t stir, the sugar will settle at the bottom of the pan and caramelise.)
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Now drop in the bouquet garni. Sprinkle salt. The spices will give the sauce a backdrop of flavour, while the salt will make all the flavours in the sauce more clean and pronounced. (Adding powdered spices would have resulted in stronger flavours.) Simmer for half an hour, stirring frequently, until the contents of the pan start resembling what they are set to be – a sauce! (Remember, the sauce will thicken further as it cools.)
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Add the vanilla extract and switch of the heat. Discard the bouquet garni. Spoon the warm sauce into wine glasses and top each with a scoop of milky and smooth vanilla ice cream. Garnish with a swirl of whipped cream and maraschino cherries with stems. Indulge!
Recipe Notes
Try using this red wine sauce in an indulgent ice cream sundae. Use fruit like sliced canned peaches and fresh mangoes – particularly good!
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