Monday, August 29, 2005
Raspberries in Port Wine Sauce
This was also a nice side to the cheesecake recipe. Originally it was designed for strawberries, but raspberries were calling out to us so....
1 cup Tawny Port
1/2 cup sugar
i small basket raspberries
Bring the port and sugar to a boil in a heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced by about half, about 10-12 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve drizzled liberally over the berries.
The sauce can be made 1 day ahead and cooled to room temperature, uncovered, then chilled, covered. Bring to room temperature before serving.