A slightly thickened, sweet wine sauce traditionally served over spumoni or ice cream, but with a little imagination this simple, yet elegant sauce can complement a variety of foods with just light drizzling.
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.