Red wine caramel sauce recipe
Red Wine Caramel Sauce recipe
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|½||vanilla bean, halved|
|240 ml||dry red wine|
|1 tbsp||butter, unsalted|
Place vanilla bean into a small heavy saucepan and add the wine. Bring to a boil and cook until wine is reduced to about 120 ml. Discard vanilla bean.
In another saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Cook until syrup turns golden.
Remove from heat, then carefully pour wine into the syrup and cook on low heat, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes.
Stir in butter and serve warm. Serve with pumpkin custard.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Red wine caramel sauce recipe
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