Red-Wine Caramel Sauce
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine
2
Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes
3
Discard pod
4
While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved
5
Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden
6
Continue to cook caramel, swirling pan, until deep golden
7
Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden)
8
Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes
9
Stir in butter and serve warm
10
Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine
11
Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes
12
Discard pod
13
While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved
14
Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden
15
Continue to cook caramel, swirling pan, until deep golden
16
Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden)
17
Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes
18
Stir in butter and serve warm