dessert sauce - caramel, cinnamon, irish cream liquor, bailey's
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.
Simple Caramel Cinnamon Sauce with Irish Cream Liquor
Delicious over desserts such as cream, banana, bread or rice puddings and ice
cream. If you prefer, substitute the Irish Cream Liquor (Bailey's Liquor)
with heavy cream, almond cream, Cointreu or cognac.
makes just under 400 ml. (freezes well) or for about 6-8 servings as a
garnish
200 sugar
100 ml. water
2 t. ground cinnamon
small lump of
butter (about 1/2 teaspoon)
60-80 ml. Irish Cream Liquor
In a medium sized pot combine the water and the sugar. Bring to a boil without stirring until it begins
to turn a dark golden. From this point it can easily burn, so be careful. Remove from
heat immediately, stir in the butter and the liquor.
Serve warm or cooled.
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 © 1999-2003 Patricia Conant