RED WINE REDUCTION DESSERT SAUCE
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
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
ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT
This is a simple and delicious dessert -- one of my favorites. The richness of the sauce balances well with the simple flavors of vanilla ice cream and fresh fruit. I prefer to use fresh sliced peaches or mango, but I'm sure other fruits would be delicious.
Provided by z.amelia
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pour one bottle of red wine into a saucepan.
- Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
- Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
- Remove from heat and allow to finish thickening.
- Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
- The sauce will keep in the fridge for up to two weeks.
Nutrition Facts : Calories 349.7, Sodium 7.3, Carbohydrate 54.8, Sugar 51.1, Protein 0.1
RED WINE-POACHED FRUIT
Provided by Michael Symon : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
- Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
- Serve by spooning over some vanilla bean ice cream.
- (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)
FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
CHERRIES SIMMERED IN RED WINE
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
- Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.
RED WINE-PORT ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside.
- In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
- Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.
RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
CHOCOLATE CHERRY RED WINE ICE CREAM RECIPE BY TASTY
Cheers to this no-churn ice cream! Simmer cherries in sweetened red wine and then swirl the mixture into the ice cream base for a decadent frozen dessert. Top it off with chopped dark chocolate to make your scoops extra special.
Provided by Betsy Carter
Categories Desserts
Time 8m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Make the cherry red wine reduction: Add red wine and sugar to a small saucepan. Bring to a boil, then immediately reduce to a bare simmer. Add the cherries and continue to simmer for about 5 minutes, until the mixture is thick enough to coat the back of a spatula and leave a clean line when you drag your finger across. Immediately transfer the reduction to a heatproof bowl or glass measuring cup and let cool for about 15 minutes. Transfer to the refrigerator to chill completely.
- Make the ice cream base: Add the sweetened condensed milk, vanilla, and salt to a medium bowl and stir to combine. Set aside.
- Add the heavy cream to a large bowl. Using the whisk attachment on an electric hand mixer, whip the cream until stiff peaks form, 2-3 minutes.
- Gently fold about 1 cup (240 ml) of the whipped cream into the condensed milk mixture. Once combined, pour the condensed milk mixture into the bowl with the remaining whipped cream. Gently fold until no streaks remain.
- Pour the ice cream base into a 9 x 5-inch (23 x 12 cm) metal loaf pan and immediately transfer to the freezer for 2 hours.
- Remove the ice cream base from the freezer. Pour the chilled cherry red wine reduction over the ice cream and add the chopped dark chocolate. Use a butter knife to slowly swirl together. Return to freezer for another 1-2 hours, or overnight.
- Scoop and serve.
- Enjoy!
ICE CREAM WITH STRAWBERRIES AND RED WINE
The secret to this ice cream sundae is in the topping. A wineglass makes an appropriate serving dish for a scoop of vanilla ice cream and warm strawberries with red wine and black pepper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- If strawberries are small, cut in half; if large, cut in quarters.
- Combine sugar, red wine, and cinnamon stick in a large skillet; cook over medium-high heat until sugar dissolves, about 3 minutes.
- Add strawberries and pepper; cook until berries soften slightly, 4 to 5 minutes. Remove from heat, discard cinnamon stick, and divide berries and sauce among dishes; serve with vanilla ice cream and a sprig of mint, if desired.
CHICKEN WITH RED WINE CREAM SAUCE
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. -Sarah Campbell, Terre Haute, IN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 361 calories, Fat 28g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 398mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
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