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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*

1. In a small saucepan, combine sugar and water and boil for 8 minutes or until reduced and thickened. Remove and allow to cool slightly.
2. 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.