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.
Recipe courtesy of Food Network Kitchen
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Pistachio Ice Cream with Thyme-Cabernet Caramel
Total:
55 min
Inactive:
45 min
Cook:
10 min
Yield:
1 cup
Total:
55 min
Inactive:
45 min
Cook:
10 min
Yield:
1 cup

Ingredients

Directions

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.

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.

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