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orange ginger brownies with raspberry cabernet sauvignon sauce
Serves 8

Glaze the plate with sauce and place the brownie in the center.

Garnish with whipped cream or vanilla ice cream and a mint sprig.

orange ginger brownies

1 c chopped pecans
2 tsp vanilla
1/2 lb unsalted butter
1 T grated orange zest
4 oz bittersweet chocolate
4 oz crystalized ginger, slivered
4 large eggs, room temperature
1/2 tsp salt
1 1/4 c sugar
1/2 c flour
Preheat oven to 350F.
Butter a 9X12 inch pan. Toast pecans over medium heat. Melt the butter and allow it to cool to room temperature. Melt chocolate in a bowl in the microwave. In a mixing bowl whisk the eggs and sugar, beating well. Add the melted butter and chocolate. Mix well.
Fold in vanilla, orange zest, ginger, salt and nuts. Pour batter into prepared pan. Bake for about 20 minutes. Cool.

raspberry cabernet sauvignon sauce

1-750 ml bottle cabernet sauvignon
12 oz frozen raspberries
1 c sugar
1/2 tsp pepper
In a nonreactive saucepan combine all the ingredients. Bring to a boil, over high heat.
Stirring, reduce to 2 cups. About 30 minutes of rapid boiling. Refrigerate for several hours. Can be made a day in advance.

Recipe by Hugh Carpenter