| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/3 |
c |
Bourbon or water |
| 3/4 |
c |
Whipping cream |
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped |
| 1 |
c |
Macadamia nuts |
|
|
Vanilla ice cream |
INSTRUCTIONS
Stir sugar and bourbon in heavy medium saucepan over low heat until sugar
dissolves. Increase heat to medium-high. Boil without stirring until
mixture turns deep amber color, brushing down sides of pan with wet pastry
brush and swirling pan occasionally, about 8 minutes. Remove from heat. Add
cream (mixture will bubble up) and whisk until smooth. Return to boil,
whisking constantly. Remove from heat, add butter and chocolate and stir
until smooth. Mix in nuts. (Can be made 1 week ahead. Cover and chill.
Before using, rewarm over low heat, stirring constantly and thinning with
small amount of water if necessary.)
Serve ice cream with sauce.
Serves 4.
Bon Appetit September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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