Ok…the prune butter knocked me back a couple of steps. What was I thinking? Prune butter? It doesn’t matter that I made it myself. Or that I made it with wine. The fact remains…prune butter! The audience was silent. I could hear the crickets chirping. I’ll know better next time.
I need to go back to Part 4: The Cabernet. The flavor of the red wine-infused cookie was my favorite of all versions. Although, somehow the wine flavor needs to be concentrated. It took me a while to realize (about 5 hours after the prune butter fiasco) what my next step should be. Wine syrup! I’m not sure where the thought came from, but I welcomed its arrival. If the wine flavor needs to be more intense, then I should combine it with sugar and simmer until it reduces. Of course!
You can find a great recipe for mulled wine syrup here.
(Photo credit: seriouseats.com)
