Wednesday, November 23, 2011

Brandy Sauce Recipe


To go along with the delicious homemade pumpkin pies for tomorrow, (recipes to follow later), I've whipped up a delicious brandy sauce...




Brandy Sauce.

You read that right. Read it again. Hee.

(I know, I know - me and "homemade" don't normally go together - but bear with me!)

So, here's the recipe (& photos) of the DELICIOUS Brandy Sauce that can be drizzed on top of pumpkin pie.

Killer Brandy Sauce

8 tablespoons unsalted butter
1 cup sugar
1/4 cup brandy or Cognac
2 tablespoons water
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 large egg

1. Assemble all the ingredients

2. Melt butter over low heat in a small, heavy saucepan.

3. Stir in the sugar, spirits, water, nutmeg and salt. Cook, stirring, until the sugar is dissolved and the mixture is blended. Remove from heat.

4. Whisk egg until light & frothy. Vigorously whisk the egg into the liquor mixture.

5. Set the sauce over medium heat and bring to a simmer, stirring gently. Cook until thickened, about 1 minute. The sauce will not curdle.

6. Serve at once OR set aside at room temperature for up to 8 hours OR let cool, then cover & refrigerate for up to 3 days.

7. When ready to serve, reheat over low heat, stirring. If the sauce separates, remove from the heat and whisk in a little warm water.

8. Spoon over pumpkin pie, bread puddings, any cake made with fruit or nuts.

I hope you enjoy this - it is really easy and really, really tasty!



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