Recipe: Pangloss Cellars Pinot Noir Caramel Sauce

Julia Child said it best: “I enjoy cooking with wine...sometimes I even put it in the food.”

Only, I’m a baker, so sometimes I put it in the cake…

Photo by Sarah Deragon Photograhy

Photo by Sarah Deragon Photograhy

Inspired by one of my favorite local Pinot Noirs by Pangloss Cellars, I partnered with Sarah Deragon Photography and Boxwood Avenue for a styled shoot featuring a new boozy cake:)

Here's a taste of what we cooked up plus a recipe (scroll below) for my Pangloss Cellars Pinot Noir caramel sauce originally published on The School of Styling's blog.

Photo by Sarah Deragon Photography

Photo by Sarah Deragon Photography

PANGLOSS CELLARS PINOT NOIR CARAMEL SAUCE

One of my favorite wines right now for sipping (and baking) is the 2013 Anderson Valley Pinot noir from Pangloss Cellars. The bright, red fruit in this rich, velvety red inspired my latest creation: a luscious burgundy-colored caramel sauce for my all-natural velvet cake. 

A play on the cherry notes of the wine and of my favorite fruit of the season here in Sonoma, my new inspiration cake was layered with goat cream cheese frosting, fresh, organic cherries from the farmer's market and a generous drizzle of Pangloss Pinot Noir caramel sauce.

Photo by Sarah Deragon Photograhy

Photo by Sarah Deragon Photograhy

Yields: 1 cup (enough for one 6” or 8” 3-layer cake)

INGREDIENTS

  • 1 cup sugar
  • 6 tablespoons unsalted butter, cut into small pieces
  • ¼ cup heavy cream
  • 1 cup 2013 Pangloss Pinot noir

METHOD

  1. In a small, heavy saucepan, cook Pinot noir over medium heat until reduced to ¼ cup, about 20 minutes. 
  2. Meanwhile, prep butter and set aside with heavy cream.
  3. After wine has reduced, begin caramel sauce. 
  4. In a medium, heavy saucepan, add sugar in an even layer over the bottom and heat over medium heat, watching carefully, until it begins to melt.
  5. As sugar melts, stir with a heavy, wooden spoon until it’s completely dissolved and begins to turn brown. When caramel reaches 350 degrees F, turn off heat and add butter all at once, whisking until combined, followed by heavy cream.
  6. Finish with reduced Pinot and stir until smooth. 
  7. Sauce will thicken as it cools and can be used immediately or stored in refrigerator after cooled up to two weeks. Reheat and stir to reach desired consistency and temperature for serving.
Photo by Sarah Deragon Photography

Photo by Sarah Deragon Photography

Don't be limited by just cake, though. This flavorful sauce makes a lovely topping for ice cream, too, for a simple, grown-up dessert for summer parties.

Give it a go and let me know how you like it!