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From the family collection

Old Fashioned "Dip" for Bread Pudding

The warm sauce that makes bread pudding.

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What you need

Servings not specified in the family recipe.

1 qt water
3 Tbs cornstarch
2 cups sugar
1 tsp vanilla (plus 1 tsp nutmeg)
1 tsp salt

How to make it

Cook the water and cornstarch until transparent, then add the sugar, vanilla, nutmeg, and salt.

Pour with it

A good bottle makes it a night.

A ripe Zinfandel with the warm, boozy sauce.

Our suggested pairing. The original recipe does not name this bottle.

Zinfandel

Z/N Zinfandel

I know, I know, Zinfandel is the same grape as Italy’s Primitivo. But is it? Even the best Primitivo doesn’t have the fruitiness, the power, the sheer intensity of California’s best Zins. And how do we describe that fruitiness? I always find that it has something like more red fruits than black fruits, with a little hint of red currant jelly right at the end that is part of the easy friendliness of the grape.

Full Bodied Black Cherry

(NET)

Zinfandel

Z/N Zinfandel

(NET)

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