Extraordinary sauce One name of this sauce already makes it clear that the taste of this dish is extraordinary and extravagant. This sauce is well suited to desserts and dishes with a relatively neutral taste - curd casseroles and soufflé, rice puddings. Prunes need to be taken without pits, it will take about 8 pieces. If prunes are hard, then it should be soaked in boiling water for softening. Soft prunes should be thoroughly washed and dried. Chocolate needs a dark, minimum with 60% cocoa content. I used the Georgian Saperavi wine. In order to enrich the palatability in the process of evaporation of wine, it is possible to add an orange peel cut with a knife (without touching the white part), then the peel should be removed. After evaporation, the wine and sugar must have a flowable, but not a viscous structure. It is better to leave the wine liquefied, the thicker.
Ingredients:- Prunes 80 g
- Chocolate black 30 g
- Wine red dry 350 ml
- Brown sugar 2 tbsp. l.
- Step 1 Prepare the wine, clean dried prunes, brown sugar, chocolate.
- Step 2 Place the wine along with the sugar in a saucepan. Stir. Evaporate over medium heat until syrup is on.
- Step 3 Add the chocolate. Remove from heat. Let the chocolate melt. Mix.
- Step 4 Add finely chopped prunes. Mix.
- Step 5 Allow 15-20 minutes before serving.