CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
April 1990 |
1 |
servings |
INGREDIENTS
1/4 |
c |
Chopped almonds |
1 |
tb |
Unsalted butter |
1/4 |
c |
Honey |
1/4 |
c |
Chopped pitted dates |
2 |
tb |
Heavy cream |
1/2 |
ts |
Fresh lemon juice |
1/8 |
ts |
Almond extract |
1/8 |
ts |
Salt |
INSTRUCTIONS
In a small saucepan cook the almonds in the butter over moderate heat,
stirring, for 5 minutes, or until the almonds begin to color, add the
honey, and bring the liquid to a boil. Stir in the dates, the cream, the
lemon juice, the almond extract, and the salt and stir the mixture until it
is combined well. Serve the sauce warm over ice cream. The sauce can be
kept, covered and chilled, for 1 month.
Makes about 3/4 cup.
Gourmet April 1990
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