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This rich, warm sauce tops chef Michel Richard's Raisin Tart.

Source: Martha Stewart Living, December/January 1999/2000
Yield

Ingredients

Directions

Cook's Notes

This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.

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  • DeborahSu
    27 SEP, 2012
    How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
    Reply
  • DeborahSu
    27 SEP, 2012
    How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
    Reply

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