Warm Raspberry Muscat Sauce

This sauce is delicious poured over ice cream or cheesecake!

3 tablespoons unsalted butter
3 tablespoons light brown sugar
1/4 cup Muscat wine
pinch of cinnamon

  1. Melt 2 tablespoons of the butter in a skillet.
  2. Add brown sugar and stir occasionally over medium heat until dissolved.
    3.Stir in the Muscat and cinnamon and boil for 1 minute. 4. Remove the pan from the heat and stir in the remaining butter.
  3. Mix in the raspberries and let cool slightly before serving over ice cream or cheesecake.

(Recipe from November, 2006 issue of wine newsletter at this site: http://www.cheers2wine.com)