Francisco Migoya

Port Glaze

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1 kg / 2 lb 3.27 oz tawny port
  • 500

Method

  1. Cook the port and sugar over medium heat until the liquid has thickened to a sauce consistency, about 45 minutes.
  2. Reserve under refrigeration. This liquid can keep up to 1 month.