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A glossy, deep-red "fondue" made by cooking red wine and sugar until slightly thickened.
Dietary Fiber: 0g
I use the Cabernet Sauvignon.I made it as the recipe said. I found that it goes well with French toast , Waffles and fresh fruit.
love this recipe...I have made it several times. I use the Cabernet Sauvignon. I do cut back on the sugar just a tiny bit. I love the flavor of this dip with swiss cheese, it is great with other cheeses and bread or crackers. Just the best and a unique appy to take to a get together. I have made this the day before and keep it in the refrigerator. this works well and saves time. try it you won't be disappointed.
We served this for a Halloween cocktail party as a "blood red" dip for sharp cheddar cheese & fruit. I will make this anytime during the fall/winter season. It was delicious, unique & easy to make. I used Merlot & organic sugar, and increased the ingredients by 50%. It was served in small batches to keep it well chilled. It is also nice drizzled on a plate for cheese cake or a little on ice cream. My guests were impressed that I did a "wine reduction" so they must not realize how easy it was :-) !!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/724
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Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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