| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 2/3 |
c |
Extra strong coffee; at room temperature |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Unsalted butter |
| 1/3 |
ts |
Salt |
INSTRUCTIONS
Note: If you would like to serve this sauce chilled, omit butter and
refrigerate after sauce has thickened.
In a heavy skillet, melt the sugar slowly, stirring often, until the sugar
is a light amber color, about 5 minutes. Slowly add 1 1/3 cups of the
coffee, stirring constantly. Be prepared for a lot of steam. In a small
bowl, blend the cornstarch and the remaining 1/3 cup of coffee until
smooth. Stir the mixture into the hot coffee-sugar mixture. Continue
cooking over low heat and stir until the sauce boils and thickens, about 8
to 10 minutes. Remove from heat and stir in the butter and salt until
blended. Serve warm over ice cream.
Reprinted in The Sacramento Bee 8/27/97.
Recipe by: The Complete Coffee Book by Sara Perry Posted to MC-Recipe
Digest V1 #763 by Crane Walden <cranew@foothill.net> on Aug 28, 1997
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