| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1/2 |
c |
Hot water |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Sweetened flaked coconut; toasted and cooled |
| 2 |
tb |
Dark rum; or to taste, if |
|
|
; desired |
INSTRUCTIONS
In a dry large deep heavy skillet cook the sugar over moderately high
heat, stirring constantly with a fork, until it is melted and turns a
deep golden caramel, remove the skillet from the heat, and into the
side of it pour carefully the water and the cream, a little at a time.
Cook the mixture over moderate heat, stirring, until the caramel is
dissolved and simmer it for 2 minutes. Remove the skillet from the
heat, add the butter and the coconut, and stir the mixture until the
butter is melted. Pour the sauce into a heatproof pitcher or glass
measure, let it cool slightly, and stir in the rum. (The sauce will
thicken as it cools. To return the sauce to liquid state, set the
pitcher in a saucepan of barely simmering water and stir the sauce
until it reaches the desired consistency.) Serve the sauce warm over
ice cream.
Makes about 2 cups.
Gourmet March 1992
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