Name: For the Red-wine Caramel Sauce with Hazelnuts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) chopped hazelnuts; 1 vanilla pod, split and scraped or 1 teaspoon vanilla essence; 50 g (2 oz) butter; 200 ml (7 fl oz) red wine, preferably burgundy; 200 g (7 oz) caster sugar; 1 tablespoon red-wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Another caramel sauce made with wine and hazelnuts gives the dish a totally different taste and finish. The finished consistency is very thick.

Ingredients

200 ml (7 fl oz) red wine, preferably burgundy
1 tablespoon red-wine vinegar

Method

Bring the wine and vinegar together to the boil and then boil rapidly until it has reduced by half. Set aside. Gently melt the sugar in a separate pan over a medium heat until it has turned into a golden caramel. Add the butter and the scraped vanilla pod or essence and cook for a further 2 minutes. Add the reduced wine mixture, remove from the heat and add the chopped hazelnuts. Leave the sauc