Red Wine Caramel Sauce Food

THE ULTIMATE DESSERT SAUCE: RED WINE CARAMEL

The Ultimate Dessert Sauce: Red Wine Caramel image

A delicious finishing touch for ice cream, poundcake, fresh fruit, or a rich chocolate dessert, this red wine caramel is reduces to pure sticky delight.

Provided by Kate Donahue

Number Of Ingredients 4

Ingredients

2 cups Cabernet Sauvignon or Merlot
1 cup granulated sugar
1 teaspoon cinnamon
dash of cloves

Steps:

Whisk together wine, sugar, cinnamon and cloves in a medium sauce pan. Place pan over medium-high heat and bring to a boil, whisking until sugar has dissolved. Reduce heat to a simmer and cook until thick and syrupy. Remove from heat and serve.

BOSC PEARS POACHED IN RED WINE CARAMEL

Bosc Pears Poached in Red Wine Caramel image

Provided by Food Network

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ripe Bosc pears
2 cups granulated sugar
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle Merlot
1 vanilla bean, split
1/2 lemon, juiced
Serving suggestions: gorgonzola and candied walnuts

Steps:

Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts.

RED WINE SAUCE

Red wine sauce image

Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready

Provided by Barney Desmazery

Categories Condiment

Time 15m

Number Of Ingredients 8

Ingredients

2 tbsp butter
1 shallot, finely chopped
1 tsp plain flour
1 tbsp red wine vinegar
150ml red wine
200ml chicken or beef stock
1 tbsp Dijon mustard
handful of parsley leaves, chopped

Steps:

Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

RED-WINE CARAMEL SAUCE

Red-Wine Caramel Sauce image

Provided by Michael Laiskonis

Categories Sauce Quick & Easy Vanilla Red Wine Fall Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 vanilla bean, halved lengthwise
1 cup dry red wine
1 1/3 cups sugar
1/4 cup water
1 tablespoon unsalted butter

Steps:

Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.
While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.
Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden). Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes. Stir in butter and serve warm.

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