This rich, warm sauce tops chef Michel Richard's Raisin Tart.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted.

    Advertisement

Cook's Notes

This can be prepared ahead, cooled, covered, and set aside at room temperature for several hours or refrigerated overnight.

Reviews (2)

32 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 4
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.
Rating: Unrated
09/27/2012
How do you wind up with 1-1/2 cups of sauce after reducing, when you started out with 1 cup of liquid plus 1/2 cup of sugar? Not going to happen, even after adding 2T butter. Since the yeild is obviously incorrect, there's no guidance as to how far to reduce & thicken. I did it as I liked, and it came out fine, but I'm a bit disappointed with the instructions.