Red Wine Caramel Sauce Recipes

THE ULTIMATE DESSERT SAUCE: RED WINE CARAMEL

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

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 CARAMEL SAUCE

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.

RED WINE REDUCTION DESSERT SAUCE

Steps:

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

PUMPKIN CUSTARD TART WITH RED-WINE CARAMEL SAUCE

Steps:

• Make dough:
• Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
• Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg. Add flour mixture in 2 batches, mixing at low speed just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
• Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, then cream.
• Assemble and bake tart:
• Preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round. (Dough will be sticky, so rotate frequently and dust surface with flour as needed.) Slide bottom of tart pan under dough and set into rim of tart pan. Press dough against side of pan and trim excess. (Dough cracks easily but can be patched.)
• Line shell with foil and fill with pie weights. Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes. Carefully remove foil and weights, then add custard, spreading evenly. Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes. (If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.) Cool completely in pan on a rack.
• Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.