Red-Wine Caramel Sauce

1. 1

   Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine.

2. 2

   Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes.

3. 3

   Discard pod.

4. 4

   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.

5. 5

   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.

6. 6

   Continue to cook caramel, swirling pan, until deep golden.

7. 7

   Remove from heat, then carefully pour wine down side of pan (caramel will vigorously steam and harden).

8. 8

   Simmer, stirring, until caramel is dissolved and sauce is thickened, about 5 minutes.

9. 9

   Stir in butter and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.