Cabernet Sauce for Vanilla Ice CreamPosted: September 14, 2009
A great impressive dessert from Bon Appetit July 09 issue. I needed a last minute dessert but didnt have time to whip up a cake or torte as I wanted. I did remember this recipe and even as skeptical as I was, this ended up being a fabulous ice cream topper, esp when paired with a good vanilla ice cream and fresh raspberries, strawberries work very well here too!
1 750 ml bottle of cabernet
2 cups sugar
2 pkg fresh raspberries-I used strawberries
1 qt. vanilla ice cream
Boil wine and sugar until dissolved and thickens a bit to a scant 2 cups of sauce. Chill in fridge for at least 4 hours to overnight. Can be made up to a week in advanced.
To assemble: Drop a few raspberries in bottom of dessert dish. Top with vanilla ice cream, cabernet sauce, and a few more raspberries.