Raspberries Cooked in Red Wine Sauce

• 1 cup zinfandel wine
• 1 cup powdered sugar
• 1 tsp ground cinnamon
• 1⁄2 tsp Ka‘iulani Curry Spice
• 8 oz fresh raspberries
• 2 to 3 Tbsp vanilla extract
• 1 to 2 Tbsp fresh lemon juice
• Ice cream (vanilla or something more adventurous, your choice)
• Fresh mint leaves for garnish

1. Combine wine, powdered sugar, cinnamon, Ka‘iulani Curry Spice and vanilla in a saucepan. Bring to a boil, then lower heat and simmer until sauce has thickened, about 7 minutes.
2. Remove from heat. Gently stir in raspberries and lemon, cooking a few minutes more. Cool. Refrigerate and chill.
3. Scoop ice cream into a dish and spoon sauce over it. Garnish with fresh mint.

Variations: Slice a pound cake and spoon sauce over; garnish with mint and whipped cream. You may also substitute strawberries, blueberries, blackberries or a combination thereof.