| 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 |
ts |
Salt |
| 1/2 |
c |
Heavy cream |
| 1 |
tb |
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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