Tuesday, November 16, 2010

Super Sweet

Ugh.  There's that 's' word again.

Anyway, although the sticky date pudding that I made for our British dinner was interesting, it wasn't really my 'thing'.  Think I would have enjoyed it more if it was a darker cake and the dates were more incorporated into the mix.  But the toffee sauce was yummy.  And while I generally go for more rich, rather than sweet, desserts, this did make for a pretty good (and quick) ice cream topping.  I threw some honeyed almonds on top for a bit of crunch.


Toffee Sauce

1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.

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