| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | February 19 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Grade B maple syrup, or |
| Grade A maple | ||
| syrup flavored with | ||
| 3 drops maple | ||
| extract or to | ||
| taste | ||
| 1/4 | c | Firmly packed light brown |
| sugar | ||
| 1/8 | t | Salt |
| 1/2 | c | Heavy cream |
| 1 | T | Unsalted butter |
| 1/2 | c | Pecans, chopped coarse and |
| toasted lightly | ||
| Accompaniment: vanilla ice | ||
| cream |
INSTRUCTIONS
In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream. Makes about 1 cup. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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