We celebrated Bastille Day & raspberry season with a festive & elegant way to serve our chocolate charcuterie: place a thick slice of chocolate pâté 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 a glass of 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)
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!