dessert sauce - cinnamon brandy sauce
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Creamy Cinnamon Brandy Sauce
This is wonderful over baked apples, crepes, vanilla ice cream or a vanilla pudding. Different and delightful and perfect for Christmas
or any other time!
makes just under 500 ml. (freezes well for the holidays!)
150 g. fine sugar
125 ml. water
175 ml. cream
60 g. butter
1 small cinnamon
stick
1-1/2 T. brandy
In a medium sized pot, boil the water with the cinnamon stick for 5 minutes. Re-measure the
water and ensure that you have 100 ml. If not, add a little water. Over a low heat, stir in the sugar
(do not allow to boil) until it is dissolved. Bring to a boil this time without stirring until it begins
to turn golden. Carefully add the cream - it will boil rapidly and harden. Continue to boil until it
dissolves again. Remove from heat, stir in the butter and the brandy.
Best served warm!
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant