This sauce is also good with pound cake, bread pudding and ice cream. Beautiful Desserts

Rosa Ross
May 1996

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Recipe Summary

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, simmer 1/2 cup of the heavy cream with the ginger for about 10 minutes. Set aside.

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  • In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown color, 10 to 15 minutes. Being careful to avoid splatters, stir in the remaining 2 tablespoons heavy cream. Remove from the heat.

  • Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.

Make Ahead

The sauce will keep refrigerated for up to 1 month. Rewarm over low heat before serving.

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