Yield: 1 servings
|½ cup||Heavy cream|
|¾ cup||Tangerine juice; strained|
|5 tablespoons||Cold unsalted butter; cut into bits|
|2 tablespoons||Brandy or bourbon|
Mix cream and tangerine juice and heat until just before boiling, keep warm. Combine the sugar with the water. Cover and bring to a simmer.
Uncover and increase heat to maintain simmer. Do not stir but wash down any sugar crystals clinging to side of pan with a pastry brush dipped in water.
Watch pan carefully, swirling it from time to time until syrup turns golden brown. Off heat and whisk in cream-tangerine mixture in a steady stream.
Mixture will bubble dramatically so stir carefully. Whisk in butter by bits until completely combined. Stir in vanilla, salt and brandy or bourbon to taste. Store indefinitely covered in the refrigerator. Serve warm or cold.
This recipe yields about 2 cups of sauce.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9742 broadcast 11-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.