Vanilla Port Sauce
Notes: If making up to 2 days ahead, cover and chill; sauce thickens when it's cool.
This recipe goes with Chocolate Macadamia Torte with Vanilla Port Sauce
Yield: Makes 1 cup
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Amount per serving
- Calories: 59
- Carbohydrate: 15g
- Sodium: 2.1mg
- 1 1/2 cups port
- 1 cup sugar
- 1 vanilla bean (about 7 in.)
- 1. In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.
- 2. Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.
- Nutritional analysis per tablespoon.
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