It\u2019s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you\u2019ll text home about them.<\/em><\/p>\n What\u2019s in my fridge right now? I\u2019ll tell you: three almost-empty bottles of red wine that I could not bear to dump, left over from dinner parties, girls\u2019 nights, and miscellaneous cooking projects. There\u2019s not enough to do anything of substance, like a coq au vin or, my favorite, brisket bourguignon. And while I\u2019m a fan of a \u201cblend\u201d when it\u2019s bottled as such, I\u2019m not as sure about making a Merlot-Cabernet-Syrah swirl in my own glass.<\/p>\n Thankfully there is another option, a destination for all that nearly forgotten, borderline stale vino that will give it a new lease on life\u2014red wine syrup. Think of it as the stylish second cousin to hot fudge or caramel sauce.<\/p>\n Cooking down wine with sugar creates a concentrated drizzle begging to be poured over ice cream. With subtle warmth from allspice and cloves, it\u2019s like a condiment version of mulled wine. One cup of red wine (which can absolutely be a mix of whatever varieties you have on hand) takes about 10 minutes to concentrate, bubbling away on the stove and developing a deep eggplant hue.<\/p>\n I love this syrup poured over buttery, skillet-caramelized pears, a combination that evokes the tender wine-poached kind in a fraction of the time. With a big scoop or two of vanilla ice cream at the bottom and a pinch of flaky salt on top, it\u2019s a sundae that feels so much more luxe than the sum of its parts and romantic enough to share with someone special. You don\u2019t have to tell them it\u2019s made from the dregs of the wine bottles in your fridge. That can be our little secret.<\/p>\n
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