Savarin sauce

Yield: 1 servings

Measure Ingredient
1 cup Sugar 250 mL
2 cups Water 500 mL
½ cup Rum 125 mL
1 cup Dried apricots 250 mL
1 cup Pitted prunes 250 mL
½ cup Dried cherries 125 mL

Place sugar and water in a saucepan and bring to a boil. Cook 5 minutes.

Add rum.

Add fruit to syrup. Bring to a boil, reduce heat and cook 5 minutes. Remove from heat and cool fruits in syrup in saucepan.

Serve fruit warm or room temperature on top of almond cake, angel cake, or any plain cake. Drizzle juices over cake. (Garnish with fresh mint.) Converted by MC_Buster.

NOTES : Serve with Almond Cake. Yields 8 to 10 servings Converted by MM_Buster v2.0l.

Similar recipes