Port of San Francisco Sundae

• 2 cups Ruby Port
• 1 1/2 cups light brown sugar
• 1 quart vanilla or chocolate chip ice cream
• 1/2 cup hot fudge topping, warmed
• 1/4 cup white morsels

1. Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat.
2. Reduce heat and simmer for 10 minutes, or until mixture is syrupy.
3. Cool sauce slightly.
4. Scoop ice cream into 4 wine glasses or sundae dishes.
5. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over.
6. Sprinkle with white morsels.
7. Serve immediately.
8. Cook's Note: The Ruby Port sauce can be made 1 day ahead.
9. Cover and refrigerate, and then reheat in the microwave.

light brown sugar, vanilla, topping, white morsels

Taken from www.foodnetwork.com/recipes/sandra-lee/port-of-san-francisco-sundae-recipe.html (may not work)