We celebrated Bastille Day & raspberry season with a festive & elegant way to serve our chocolate pâté: place a thick slice on top of a pooled tangy & sweet raspberry port wine reduction, pile high with local, fresh fruit & add a dollop of freshly whipped cream. The port wine contributes a deep, rich character to the sauce, without it becoming too sweet. Add champagne as the perfect accompaniment. Bonne fête!
Raspberry Port Wine Sauce
you can use frozen berries as well, although you may have to cook the sauce a little longer to reduce the liquid until you get a syrupy consistency
• 1 pint fresh raspberries, strawberries, currants or mixture of all 3 (or equivalent frozen)
• 2 Tbsp. sugar
• 2 Tbsp. port wine, or Putney Mountain Winery’s Vermont Cassis made with fresh berries
Combine berries in a sauce pan with sugar, & cook on medium-low until the berries break down & emit their juices to create a thick, bright sauce. Stir in the port wine or cassis. Strain through a chinois (strainer) to remove the seeds, lightly pressing on the fruits to remove all of the juices. Let cool, & pool on a plate before placing a thick slice of chocolate pâté on top. Dust with cocoa powder & put a dollop of fresh, unsweetened whipped cream on the side. Voila!
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