• 1/2 cup sugar
• 1/3 cup Chambourcin
• 1/2 cup brown sugar
• 1 cup heavy cream
• 1 TB vanilla


Place sugar in a saucepan and heat over medium-high heat, stirring until melted and it turns amber.

Remove from heat and add wine and brown sugar.

Return to heat and stir until dissolved.

Add the cream and cook a few minutes until thickens.

Remove from heat, stir in vanilla and drizzle over cake.