Raspberries and Blackberries in Red-Wine Syrup

1. 1

   Cook sugar in a 3-quart dry heavy saucepan over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.

2. 2

   Cook caramel without stirring, swirling pan, until deep golden.

3. 3

   Remove pan from heat and carefully add wine (mixture will bubble up and caramel will harden), then simmer until caramel is dissolved and syrup is reduced to about 1 1/2 cups, 8 to 10 minutes.

4. 4

   Cool to room temperature.

5. 5

   Divide berries among 8 serving bowls, then spoon syrup over berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.