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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Active time: 30 min Start to finish: 30 min 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Cooks' note: Red-wine caramel sauce keeps, covered and chilled, 1 week. Reheat before serving.
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