12 fluid ounces Sweet dessert wine
2 tablespoons Orange zest
2 teaspoons Lemon zest
10 Mint leaves
1 Vanilla bean, split
1 tablespoon Corn or tapioca starch
6 ounces Granulated sugar
2 fluid ounces Water
Yield: 18 fluid ounces
1. In a non-reactive saucepan bring the wine to a boil. Remove from heat and add the orange and lemon zest, mint leaves and vanilla bean. Cover with plastic film. Infuse for 2 hours or overnight.
2. Strain the infusion. Add the corn or tapioca starch and bring the mixture to a boil.
3. Cook the sugar and water to a light golden caramel.
4. Carefully pour the heated wine into the caramel. Whisk and re-boil the mixture. Remove from heat and chill before serving.
5. Yield: 1 pt, 2 fl. oz.
Notes: The sauce made with tapioca starch instead of cornstarch will be clearer.
Variation:
Cold Wine Sauce -- Dissolve 0.1 ounce (3 grams/1 teaspoon) softened sheet gelatin in with the wine infusion. Omit the corn or tapioca starch.
2 tablespoons Orange zest
2 teaspoons Lemon zest
10 Mint leaves
1 Vanilla bean, split
1 tablespoon Corn or tapioca starch
6 ounces Granulated sugar
2 fluid ounces Water
Yield: 18 fluid ounces
1. In a non-reactive saucepan bring the wine to a boil. Remove from heat and add the orange and lemon zest, mint leaves and vanilla bean. Cover with plastic film. Infuse for 2 hours or overnight.
2. Strain the infusion. Add the corn or tapioca starch and bring the mixture to a boil.
3. Cook the sugar and water to a light golden caramel.
4. Carefully pour the heated wine into the caramel. Whisk and re-boil the mixture. Remove from heat and chill before serving.
5. Yield: 1 pt, 2 fl. oz.
Notes: The sauce made with tapioca starch instead of cornstarch will be clearer.
Variation:
Cold Wine Sauce -- Dissolve 0.1 ounce (3 grams/1 teaspoon) softened sheet gelatin in with the wine infusion. Omit the corn or tapioca starch.
