Tuesday, November 22, 2011

spiced rum sauce

picked up this little gem up over at epicurious. super easy, super rich, super yum. it's perfect with the drunken cranberry bread pudding, or spoon it onto some ice cream, or drizzle it over brownies. um, or both.

1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon

stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.

add cream, rum, and cinnamon and bring to simmer. simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. serve warm.

makes about 1 1/2 cups. 

what makes it great for entertaining? well, it can be prepared 2 days ahead. simply refrigerate it in a covered dish, then bring to a simmer before serving.

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