dessert sauce - walnut dessert 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.
Walnut Dessert Sauce
This sauce made from toasted ground walnuts is so tempting and rich that it may
distract from what it is topping! Try it over squares of chocolate or moka
cake, ice cream, pear compote or crepes.
makes just under 400 ml.
100 g. quality walnuts, chopped
150 g. fine sugar
100 ml. water
100 ml. cream
50 g. butter
optional: 1-1/2 T. walnut liquor
In a heavy pan, toast the walnuts until they begin to darken and are aromatic.
Puree until fine with half of the water. Set aside.
In
a medium sized pot and over a low heat, simmer the remaining water and the sugar
together, stirring until the sugar is dissolved. Bring to a boil this time without stirring until it begins
to turn golden. Carefully add the pureed walnuts and the cream. Allow to
bubble several minutes until it begins to thicken. Remove from heat, stir in the butter
and the brandy well.
Delicious warm or room temperature!
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