Turn Leftover Red Wine Into This Romantic Sundae

"Cooking down wine with sugar creates a concentrated drizzle begging to be poured over ice cream. With subtle warmth from allspice and cloves, it's like a condiment version of mulled wine. One cup of red wine (which can absolutely be a mix of whatever varieties you have on hand) takes about 10 minutes to concentrate, bubbling away on the stove and developing a deep eggplant hue."

"I love this syrup poured over buttery, skillet-caramelized pears, a combination that evokes the tender wine-poached kind in a fraction of the time. With a big scoop or two of vanilla ice cream at the bottom and a pinch of flaky salt on top, it's a sundae that feels so much more luxe than the sum of its parts, and romantic enough to share with someone special. You don't have to tell them it's made from the dregs of the wine bottles in your fridge."

Nearly-empty bottles of red wine can be transformed into a sweet, concentrated red wine syrup by simmering wine with sugar and warming spices until reduced. One cup of mixed red wines takes about ten minutes to concentrate on the stove, developing a deep eggplant hue. The finished syrup carries hints of allspice and cloves and resembles a condensed, saucy version of mulled wine. The syrup pairs exceptionally well with buttery, skillet-caramelized pears and a scoop of vanilla ice cream topped with flaky salt. The method rescues wine dregs and creates a luxurious, easy dessert topping.

Read at Bon Appetit