Raspberry-Merlot Sauce

Ingredients:
• 4 cups unsweetened frozen raspberries, thawed (two 12-ounce packages)
• 1 1/2 cups Merlot, Pinot Noir, or other light- to medium-bodied, plummy red wine
• 1 cup sugar

Red wine and raspberries is a marriage made in heaven. This ruby sauce will keep in a covered container in the refrigerator for up to 2 weeks. Thin with water, if necessary, to serve over poached pears, fresh pineapple rings, ice cream, and innumerable other desserts.

Combine all the ingredients in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, over medium-low heat until the mixture is thick and reduced to about 1 cup, about 30 minutes. As the sauce cooks, stir occasionally to prevent scorching.

Strain the sauce through a coarse sieve atop a mixing bowl; as it drains, stir occasionally with a wooden spoon. Discard the seeds.