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I totally enjoyed the recipe. I think the wine was very good with the berries, although I do think there was more sauce than berries as called for in the recipe (I could tell as I was preparing the sauce). So I added a full cup each of bluberries and raspberries.

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Studentchef September 30, 2008

This has a very unique taste. Not one I'd like to have often, but nice for a change. Although I followed the directions exactly, I had to boil the ingredients a LOT longer than the 10 minutes suggested in step #1. In fact, after I had been boiling it for 30 minutes in the double-boiler style setup, and the mixture was still not looking to thicken, I poured the sauce directly into the saucepan and boiled it for another 10 minutes. We did not eat all of it that night. It does thicken some when cooled. I stored leftovers in the fridge. The next day the sauce was quite a bit thicker, like a honey-mustard kind of consistency. Make sure to use a very good quality wine, as the flavor of the muscat in this is very intense. I can't imagine it appealing to children. A rich adult dessert.

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MathMom.calif June 30, 2007
Raspberries and Blueberries With Honey Zabaglione