| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Macadamia nuts; (about 3 1/2 ounces) |
| 1 |
oz |
Fine quality bittersweet chocolate |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Heavy cream |
INSTRUCTIONS
Preheat oven to 350 degrees. In a baking pan toast nuts in one layer in
middle of oven until golden, about 10 minutes, and cool. Finely chop nuts
and chocolate separately. In a dry heavy saucepan cook sugar 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
cream down side of pan (mixture will bubble and steam). Simmer mixture,
stirring occasionally, until caramel is dissolved. Stir in chocolate and
nuts. Cool sauce 10 minutes and in a food processor blend until smooth.
Serve sauce warm, over ice cream or cake. Sauce may be made 1 week ahead
and chilled, covered. Reheat sauce to warm before serving.
Yield: 1 1/2 cups
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9068
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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