Burnt almond caramel sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Slivered, blanched almonds |
| 5 | tablespoons | Unsalted butter |
| ¾ | cup | Dark brown sugar |
| Hot water | ||
| 1 | pinch | Cream of tartar |
| Salt | ||
| ½ | cup | Gewurztraminer |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Instant espresso powder |
| 1 | teaspoon | Vanilla extract |
Directions
Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the butter and replace in a turned off oven for another 10 minutes. In a saucepan combine the sugar, remaining butter, 3 tablespoons water, the cream of tartar and a pinch of salt and cook the mixture over moderate heat until a candy thermometer reads 230 degrees. Carefully add the wine, cream, coffee, vanilla and almonds. The mixture will boil up. Stir until combined and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat, cool and store covered in refrigerator. Serve cold or warm.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-07-1996
Recipe by: John Ash
Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@...> on Sep 14, 1997