Mystery sauce

Yield: 1 cup

Measure Ingredient
2 tablespoons Butter
4 tablespoons Brown sugar
1 can Junior Apricot baby food
½ cup Pineapple juice
1 teaspoon Cornstarch
1 dash Angostura bitters
2 dashes Lemon juice
1 Jigger Cointreau or Gran Marnier

This sauce is very quick and easy to prepare because it starts with baby food puree rather than fresh or dried apricots.

Melt butter in a small saucepan and stir in brown sugar. Heat until bubbling and starting to turn into butterscotch. Remove from the heat and allow to cool slightly. Make a slurry of the pineapple juice and starch and stir it into the butter-sugar mixture. Add enough Angostura and lemon juice, so that it is not too sweet. Add the jigger of liqueur. Serve warm on cake, puddings, ice cream, custard, waffles, crepes, bananas etc. Submitted By JIM WELLER On 05-07-95

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