Meg nailed it with this sweet wine reduction syrup that can be used in desserts, or in cocktails as a simple syrup. She originally added the plums to give the syrup photo more interest but it was so gorgeous that Beth begged for the recipe!
The rose water is optional but it adds a lovely floral dimension to the dessert. We recommend making the syrup a day ahead of time to give it time to cool completely.
Author: Beth Williams, Meg Raines
Rosé Cardamon Syrup
2cupsdry rosé wine
2large plums, pitted and sliced
1teaspoonnon-dairy buttery spread(such as Earth Balance)
Coconut ice cream
Make the Syrup*
Lightly crush the cardamom pods with the back of a chef’s knife and add them to a heavy sauce pan.
Add the rosé wine and sugar and bring to boil over medium high heat.
Reduce the heat to a simmer, and simmer until the sauce is reduced by more than half and is slightly thick and syrupy (note that it will thicken more as it cools), about 30-45 minutes.
If using rose water, add it at the end and let simmer for 1 additional minute, then remove from heat.
Remove cardamom pods with a slotted spoon and let syrup cool completely before transferring to an airtight container and stored in the refrigerator*.
Sauté the Plums**
Heat a large skillet over medium high heat and add the buttery spread. When the butter has melted, add the sliced plums and sauté for 3 minutes.
Carefully add 1/2 cup of the rosé cardamom syrups and cook until heated through, about 3 minutes.
Remove from heat and let cool for 5 minutes, or until is no longer burning hot.
Serve the plums warm over ice cream and drizzle with syrup from the pan.
*Leftover syrup can be kept in the refrigerator for up to a month.
** Leftover plums can be stored in an airtight container in the refrigerator for up to 2 days.