Cabernet Sauce for Vanilla Ice Cream

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!

ENJOY!

 DSC07585

Ingredients:
1 750 ml bottle of cabernet
2 cups sugar
2 pkg fresh raspberries-I used strawberries
1 qt. vanilla ice cream

Directions:
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.

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2 Comments on “Cabernet Sauce for Vanilla Ice Cream”

  1. Lindsey says:

    Wow, this sounds so good! Something I would totally love!! Going to try this soon!!

  2. Katie says:

    Wow – THAT looks like the best ice cream dish EVER!!


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