| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Light corn syrup |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1/2 |
c |
Heavy cream |
| 1 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Fresh lemon juice |
| 1 1/2 |
tb |
Dark rum; or to taste |
| 1/2 |
c |
Coarsely chopped pecans; toasted, if desired |
INSTRUCTIONS
In a small heavy saucepan combine the brown sugar, the corn syrup, the
butter, and a pinch of salt, cook the mixture over moderate heat,
stirring and washing down any sugar crystals clinging to the side
with a brush dipped in cold water, until the sugar is dissolved, and
boil it, undisturbed, for 12 minutes, or until a candy thermometer
registers 280F. Remove the pan from the heat and stir in the cream,
the vanilla, the lemon juice, the rum, and the pecans. Serve the
sauce warm or at room temperature. The sauce keeps, chilled, for 2
months.
Makes about 1 1/3 cups.
Gourmet December 1991
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