Raspberry and Vanilla Sundae

Raspberry and Vanilla Sundae

Raspberry-Zinfandel Sauce

Ingredients

3 cups red Zinfandel wine
1 1/2 cups frozen unsweetened raspberries
1 cup sugar
1 6-inch and 1 3-inch piece vanilla bean split lengthwise

3 cups fresh raspberries
toasted sliced almonds
fresh mint springs or kiwi for garnish

Method

Bring wine, frozen berries, sugar and vanilla beans to a boil, stirring until sugar dissolves; simmer five minutes.  Increase heat and boil until reduced to 1 1/2 cups – ten to twenty minutes.  Strain into a bowl, pressing to extract pulp.  Cool to room temperature.  Keeps in refrigerator for a couple of months. 

Serve over ice cream with berries, almonds and garnish. 

Easy and my crowd goes back for seconds. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff
Other
Tony

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche
Other
Tony

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »