Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.

Saturday, July 28, 2007

Pentamere's Cold Wine Fondue

2 cups full bodied red wine - Pentamere's Chambourcin is on deck tonight!
1 cup granulated sugar
4 teaspoons dry fruit pectin

Combine wine and sugar in a 10 inch skillet. Cook over medium high heat until the mixture boils, boil for three minutes. Reduce heat to medium and cook until mixture is reduced to about a cup - 25 minutes or so.

Stir in pectin, cook for another minute, stirring constantly. Remove from heat, cool completely.

Ed recommends serving this with sharp cheddar, angel food cake or gingerbread. We're going with pound cake!

Can't wait for that fondue to cool!

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