Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 c Grade B maple syrup; (or
- ; syrup flavored with
- ; 3 drops maple
- ; extract, or to
- ; taste)
- 1/4 c Firmly packed light brown
- 1/2 c Pecans; chopped coarse and
- ; toasted lightly
- Accompaniment: vanilla ice
- 1/8 ts Salt
- 1/2 c Heavy cream
- 1 tb Unsalted butter
Preparation
In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream. Makes about 1 cup. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
