Vanilla Port Sauce
Notes: If making up to 2 days ahead, cover and chill; sauce thickens when it's cool.
How to Make It
Step 1
1
In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.
Step 2
2
Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.
Step 3
3
Nutritional analysis per tablespoon.
Ingredients
1 1/2 cups port
1 cup sugar
1 vanilla bean (about 7 in.)
Directions
Step 1
1
In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.
Step 2
2
Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.
Step 3
3
Nutritional analysis per tablespoon.