Bo Friberg

Port Wine Reduction

Preparation info
  • Yield: approximately

    ½ cup

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1½ cups (360 ml) ruby port wine

Method

  1. Bring the wine to a boil in a heavy nonreactive saucepan. Lower the heat and simmer until the wine is reduced by approximately two-thirds, or until thickened.
  2. Because you cannot determine its final consistency before the syrup has cooled completely, check by removing the syrup from the heat and placing a small amount in the refrigerator. If necessary, put the r