Ripe, rich red fruits in cabernet shine when simmered down into a sticky caramel. Swirl this over vanilla ice cream and fresh cherries or top a cracker spread with pungent blue cheese.
- 1 cup sugar
- 1 cup cabernet sauvignon
- 3 sprigs fresh thyme
- Pistachio ice cream, for serving
- Chopped pistachios, for serving
1. Bring the sugar and 3 tablespoons water to a boil over medium-high heat without stirring. Cook until it reaches a pale amber caramel, 5 to 7 minutes.
2. Remove from the heat and carefully add the wine and thyme sprigs. Cook, stirring to soften the caramel, until it is reduced to the desired consistency, 5 to 7 minutes. Cool to room temperature. Serve over pistachio ice cream and garnish with chopped pistachios.