Ingredients
2
cups sweet red wine (preferably Manischewitz Extra Heavy Malaga)
3
cups raspberries (13 1/2 oz)
3
cups blackberries (13 1/2 oz)
Accompaniment: almond meringues
Directions
1.
Cook sugar in a 3-quart dry heavy saucepan over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add wine (mixture will bubble up and caramel will harden), then simmer until caramel is dissolved and syrup is reduced to about 1 1/2 cups, 8 to 10 minutes. Cool to room temperature.
2.
Divide berries among 8 serving bowls, then spoon syrup over berries.
4.
To cool syrup quickly, pour into a metal bowl set in a larger bowl of ice and cold water and stir occasionally.
5.
Syrup can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
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