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Caramel Rum Raisin Sauce

This recipe makes more than you'll need, but the sauce is great to have on hand for turning ice cream and pear or apple pies into spectacular desserts.

  • SERVINGS: MAKES ABOUT 3 CUPS
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Recipe

Ingredients

  1. 3/4 cup dark rum
  2. 1 cup raisins
  3. 3 cups sugar
  4. 1/2 cup water
  5. 1 cup heavy cream

Directions

  1. In a small saucepan, warm the rum with the raisins. Remove from the heat and let soak for 20 minutes.
  2. In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the heavy cream to stop the cooking. Add the remaining heavy cream and stir in the raisins and rum. Serve warm.

Make Ahead

    The sauce can be refrigerated for 1 week. Reheat gently, stirring occasionally, before serving.

Reviews

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User Reviews

(Average Rating)

This is a very good Caramel Sauce recipe.  I made with dried sour cherry and used it on Cream Puffs with Pistachio icecream.  To prevent sugar from crystalizing, I covered the pot to let the condensation drip down to mimic the wet brush method - a trick I learned from Chef Ming Tsai.

Posted by: spierce.etrgroup on May 29, 2008

rating

I thought the amount of water to sugar looked "off" but decided to follow the recipe as written....MISTAKE. All water evaporated leaving a light colored block of sugar.

Posted by: Joyce58 on October 15, 2007

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