Ingredients

• 2 cups Ruby Port
• 1 1/2 cups light brown sugar
• 1 quart vanilla or chocolate chip ice cream
• 1/2 cup hot fudge topping, warmed
• 1/4 cup white morsels

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Instructions

1. Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.
2. Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.
3. Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.