Date Red Wine Sauce Recipes

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RED WINE SAUCE



Red Wine Sauce image

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/3 cup

Number Of Ingredients 3

1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt

Steps:

  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  • Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

DATE & RED WINE SAUCE



Date & red wine sauce image

This red wine sauce from Gordon Ramsay makes the perfect accompaniment to a Christmas goose

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 5

600ml chicken stock
250ml red wine
3 tbsp port
3 tbsp balsamic vinegar
200g halved, stoned date

Steps:

  • Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

RED WINE REDUCTION DESSERT SAUCE



Red Wine Reduction Dessert Sauce image

I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.

Provided by Deborah Hoermann Watt

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 10

Number Of Ingredients 4

½ (750 milliliter) bottle pinot noir wine
½ cup white sugar, or more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g

QUICK RED-WINE DESSERT SAUCE



Quick Red-Wine Dessert Sauce image

Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound cake, fresh berries, and whipped cream. It's also delicious drizzled over baked apples or vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes 1/4 cup

Number Of Ingredients 3

1 cup red wine
3 tablespoons sugar
1 cinnamon stick

Steps:

  • In a small saucepan over medium-high heat, combine wine, sugar, and cinnamon stick; cook, stirring, until sugar is dissolved. Bring to a boil; cook until mixture is syrupy and reduced to 1/4 cup, about 10 minutes. Serve immediately.

WARM APPLE TART WITH DATE ICE CREAM AND RED WINE-CARAMEL SAUCE



Warm Apple Tart with Date Ice Cream and Red Wine-Caramel Sauce image

Provided by Charlie Trotter

Categories     Milk/Cream     Egg     Dessert     Thanksgiving     Date     Apple     Pecan     Vanilla     Red Wine     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ice Cream
14 ounces dried dates, pitted and chopped
Pulp of 1 vanilla bean
1 1/2 cups heavy cream
3/4 cup half-and-half
3/4 cup milk
6 egg yolks
Dough
1 1/4 cups flour
2/3 cup cold unsalted butter, cubed
2 tablespoons sugar
3/4 teaspoon salt
1 egg yolk
3 tablespoons ice water
1 1/2 cups sugar
4 tablespoons butter
Pulp of 1 vanilla bean
4 Granny Smith apples, peeled and cut into 20 thin slices
3/4 cup chopped pecans
1 cup red wine

Steps:

  • To prepare the ice cream: Prepare an ice water bath. Place the dates, vanilla bean pulp, heavy cream, half-and-half, and milk in a medium saucepan and bring to a simmer over medium heat. Whisk the egg yolks in a large bowl and slowly pour in the hot cream mixture. Puree the cream mixture until smooth, return to the saucepan, and cook for 3 minutes, stirring constantly. Strain through a fine-mesh sieve, and cool in the ice water bath. Freeze in an ice cream machine and keep frozen until ready to use.
  • To prepare the dough: Using an electric mixer or by hand, combine the flour, butter, sugar, and salt in a large bowl until pebble-sized balls form. Add the egg yolk and water all at one time and mix until the dough just comes together. Remove the dough from the mixer, pat into a disc, and cover with plastic wrap. Refrigerate for at least 1 hour.
  • To prepare the caramel: Place the sugar in a medium saucepan and cook over medium-low heat for 10 minutes, or until golden brown. Add the butter and vanilla pulp and cook for 2 minutes. Add the apple wedges and cook for 4 to 6 minutes or until the apples are half cooked. Remove the apples from the caramel and reserve both separately.
  • To prepare the tart: Preheat the oven to 350°F. Roll out the dough to 1/8 inch thick and carefully press into an 8- or 9-inch tart ring, trimming any excess. Place the tart ring on a parchment-lined sheet pan and sprinkle 1/2 cup of the chopped pecans in the bottom of the shell. Pinwheel the apple slices in the tart and brush with some of the caramel sauce. Bake the tart for 20 to 30 minutes, or until golden brown.
  • To prepare the red wine-caramel sauce: Place the red wine in a small saucepan and simmer over medium heat for 20 minutes, or until reduced to 1/4 cup. Add the remaining caramel sauce to the red wine reduction and whisk until smooth. Fold in the remaining 1/4 cup of pecans and keep warm.
  • Cut the tart into 8 pieces and place a piece in the center of each plate. Spoon the red wine-caramel sauce around the tart and top the tart with a scoop of the date ice cream.

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