Pistachio Ice Cream with Thyme-Cabernet Caramel

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.
  • Total: 55 min
  • Inactive: 45 min
  • Cook: 10 min
  • Yield: 1 cup
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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.
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