Tuesday, January 27, 2009

Sauce Without a Cause

Passion Fruit Red Wine Dessert Sauce

I really don't like being told I can't do something, especially by people with authority. This is why I write a blog about food that no one reads instead of doing something productive like calculus. Anyways, I mused out loud one day about a sweet red wine reduction sauce for some kind of dessert, and was swiftly told that it shouldn't be done, that it shouldn't even be thought about. With my middle finger to the world, I set out to make a red wine dessert sauce. But aren't red wine reductions are better for savory dishes? Don't the strong flavors and tannins better complement meat and onions than fruit and pastries? Bite me.

  • 2 cups decent red wine (I like a cabernet sauvignon, but I'm sure anything will do... merlot, however, is for pansies)
  • 1 cup passion fruit juice (they sell it at Shaw's - Goya makes it, it's in the "world foods" section)
  • some quantity of sugar... to taste, I guess? (I'll get back to you on that)
  • 2 tsp lemon juice (doesn't have to be fresh)
  • 1 stick cinnamon (this will come out, so don't substitute with powder)
  • *optional: 1 tbsp whole cloves* (<-- for the winter)
  • 1 tsp vanilla extract
In medium saucepan, combine wine and spices. Bring wine to a simmer, and let the alcohol mostly reduce off. Let simmer uncovered for about 10 min. Add juices and sugar and let return to a boil. Simmer uncovered for about 20 min, or until the liquid has reduced down noticeably and the sauce is ever-so-slightly more viscous than it was originally. Don't worry, detail will be added in this section when I make this sauce again. Add the vanilla extract and simmer for about five more minutes. Let cool to room temp and store covered in the fridge for later use...

That brings me to the present issue with this recipe: what the hell do I use it for? It tastes pretty good, but the only way I've ever had it is by letting pieces of English muffin soak it up and then eating the muffin. It's just a little too runny to top ice cream with or to drizzle over black-bottom cupcakes. Please let me know if you think of anything. Maybe I'll soak slices of angelfood cake in it and layer them with whipped cream.

Other ideas I've been considering:
  • Make sorbet out of it
  • Flavor whipped cream with it
  • Make a mousse cake with it
Dammit, no matter what I consider I can never find any reason to just use it as it is. It always seems to take on some other form. Well whatever, I did succeed in making a red wine dessert sauce, for the record.

No comments: