A slightly thickened, sweet
wine sauce traditionally served over spumoni or ice cream, but
with a little imagination this simple, yet elegant sauce can
compliment a variety of foods with just light drizzling.
Claret
Sauce
- 1 cup granulated sugar
1/4 cup water
1/3 cup claret*
- In a small saucepan, combine
sugar and water and boil for 8 minutes or until reduced and thickened.
Remove and allow to cool slightly.
- Stir in the claret.
Makes about 1 cup.
*Claret is a name used
in English for red wine from the Bordeaux region of France, along
the valleys of the rivers Gironde, Garonne and Dordogne, including
Medoc, Graves and St Emilion.
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