Ice Wine Caramel
Don’t let your leftover Ice Wine go to waste! Use it in Chef Dan Eaton’s recipe for Ice Wine Caramel. This Caramel is great drizzled over ice cream or your favorite cake!
1 Cup- Point of the Bluff Vineyards Ice Wine
1 Cup- Apple Cider
1 Cup- Light Brown Sugar
1 Cup- Butter
1/2 Cup- Heavy Whipping Cream
Cook Ice Wine & cider in a 3 quart saucepan over low heat, stirring often until reduced to 1/2 cup. Stir in remaining ingredients, bring to a boil over medium- high heat stirring constantly for 2 minutes. Remove from heat and cool completely.
Keeps for 2 weeks tightly sealed in the refrigerator.
Chef Dan Eaton is the Executive Chef of The Park Inn, Point of the Bluff’s sister Restaurant.