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.
3/4 cup dark rum
1 cup raisins
3 cups sugar
1/2 cup water
1 cup heavy cream
How to Make It
In a small saucepan, warm the rum with the raisins. Remove from the heat and let soak for 20 minutes.
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.
The sauce can be refrigerated for 1 week. Reheat gently, stirring occasionally, before serving.
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