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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Can be refrigerated for up to a month. Rewarm. Ingredients:
1/2 cup plus 2 tablespoons granulated sugar |
1/2 cup light brown sugar |
1/3 cup plus 1 tablespoon ruby port |
1 cup heavy cream |
1 tablespoon pure vanilla extract |
Directions:
1. In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.
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