Ripe, rich red fruits in cabernet shine when simmered down into a sticky caramel. Swirl this over vanilla ice cream and fresh cherries or top a cracker spread with pungent blue cheese.
| Total: | 55 min |
| Inactive: | 45 min |
| Cook: | 10 min |
| Yield: | 1 cup |
| Total: | 55 min |
| Inactive: | 45 min |
| Cook: | 10 min |
| Yield: | 1 cup |
Ingredients
- 1 cup sugar
- 1 cup cabernet sauvignon
- 3 sprigs fresh thyme
- Pistachio ice cream, for serving
- Chopped pistachios, for serving
Instructions
- Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring. Cook until it reaches a pale amber caramel, 5 to 7 minutes.
- Remove from the heat and carefully add the wine and thyme sprigs. Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes. Cool to room temperature. Serve over pistachio ice cream and garnish with chopped pistachios.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 219 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Serving Size | 1 of 6 servings |
| Calories | 219 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |