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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is an accompaniment for Toasted Coconut Dacquoise with Orange Pineapple Ice Cream . Ingredients:
1 cup sugar |
1/2 cup fresh orange juice |
1/4 cup amber rum |
Directions:
1. Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.
2. Cooks' note: Caramel sauce can be made 3 days ahead and chilled, covered. Reheat before serving.
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