Orange Wine Sauce For Dessert Recipes

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

Steps:

• Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
• Meanwhile, cut away peel and pith from oranges, keeping the segments intact, or, if desired, cut between membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top. Garnish with rosemary, and serve immediately.

Steps:

• 1. Combine and bring to a boil the wine, water, sugar, cinnamon, cloves and lemon slices.
• 2. Simmer for 3 minutes and keep hot.
• 3. Peel oranges and reserve skins.
• 4. Section oranges, discarding fibrous membranes, and drop sections into the hot syrup.
• 5. Pare away the white part of orange skin and cut rinds into very fine julienne strips.
• 6. Sprinkle the strips over the orange sections in red wine mixture and chill.
• 7. Serve in chilled crystal compote dishes.