While many might think of wine as a delicious drink and an ingredient in savoury dishes, many might not realise that it can also be used in desserts. The key is to make a good reduction sauce and pair it with the right kinds of dessert to compliment and enhance the flavours.
You will need:

  • ½ (750ml) bottle of Pinot Noir wine
  • ½ cup of white sugar (or more if you need it sweeter)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (ground)

Place all of the ingredients together in a saucepan and heat through. Allow to simmer on a low heat. Stir the mixture occasionally and keep on simmering until it reduces. This usually takes about 30 minutes.
Allow the reduction sauce to cool down if you plan on serving it with a cold dessert. Alternatively, you can serve over a warm dessert while the sauce is still hot or warm.
One popular option is to place some whipped cream at the bottom of a dessert bowl or glass, add a layer of wild berries (like blackberries), pour sauce on top, and add another layer of whipped cream. Top with one more berry and some powdered sugar if you like.
Remember that you can really mix up the flavours when it comes to berries. Consider chopped strawberries, raspberries, and so on. Just make sure that the fruit that you use fresh, ripe fruit. It should be sweet and ripe enough. You don’t want the fruit to be on the verge of spoiling or so unripe that its sour flavours make you clench your jaw.