Ingredients
Port Sauce:
- 2 cups Ruby Port
- 1 1/2 cups light brown sugar
Sundae:
- 1 quart vanilla or chocolate chip ice cream
- 1/2 cup hot fudge topping, warmed
- 1/4 cup white morsels
Directions
Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.
Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.
Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.
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Read all 13 reviews
By bjo6645_5478817
Mountain Home, AR
on July 11, 2006
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No one could choke down more than a small bite of this.
By bm_5490019
Williiamsburg, VA
on May 14, 2006
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The rest of the Sundae was good but the port sauce was awful.
By es_5292819
Hillsford, LA
on April 13, 2006
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Simply terrible sauce. Especially combined with the fudge.
Read all 13 reviews