| 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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