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Home Roast Slow Cooker Beef Pot Roast

Vanilla Ice Cream With Fresh Raspberries And Cabernet Sauce Recipe

Ingredients

How to make it

  • Combine wine and sugar in heavy sauce pan.
  • Bring to a boil over med-hi heat
  • Boil about 20 minutes or reduced to 2 cups and sauce coats back of a spoon
  • Transfer to a bowl
  • cool
  • Cover and chill
  • Divide berries into 6 bowls.
  • Top berries with a scoop of ice cream
  • Drizzzle wine sauce over
  • Top with a few more fresh berries
  • Note: sauce can be made ahead and kept in fridge up to a week

People Who Like This Dish 2
Reviews & Comments 2

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  • 22566 15 years ago
    A very nice sophicated dessert.

    Thank-you.

    Hope you had a good day.

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Sounds wonderful!
    Was this review helpful? Yes Flag

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