Description Edit

Serving Suggestions: Spoon over: ice cream; pound or angel food cake; pancakes, waffles or French toast; fresh melon wedges; roast duck, chicken, goose or game hens.

  • Makes about 2 cups sauce

Ingredients Edit

Directions Edit

  1. To make caramel: in heavy 2- to 3-quart stainless steel saucepan mix all ingredients except wine and strawberries.
  2. Place over medium-high heat and stir until sugar dissolves.
  3. Then cook without stirring until mixture is a medium amber color.
  4. Be careful not to burn (once mixture begins to color, it will darken quickly)
  5. Remove from heat and immediately pour in wine.
  6. Be careful, as mixture will boil up and spatter.
  7. Return saucepan to medium-high heat and cook, stirring occasionally, until caramel is dissolved.
  8. Then continue to cook until volume of mixture is reduced by one-third (you should have about 2 cups)
  9. Divide mixture between 2 large skillets; bring to boil.
  10. Add half the strawberries to each.
  11. Cook over medium heat until syrup is thickened and strawberries are transparent, 15 to 20 minutes.
  12. Cool.
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