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
- Melt 2 tablespoons of the butter in a skillet.
- 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. - 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)