This is a delightfully easy dessert sauce to prepare and can be done ahead if you desire. It is perfect for fresh summer fruit and makes a great end to a barbecue or an elegant celebration.
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch
Melt butter in a saucepan. Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat
thickened. Add the orange liqueur and brandy; boil another 2 minutes to return to thickness. In the meantime whisk the cream and cornstarch together. Remove the orange mixture from the heat and
let the boiling subside. Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes.
Yield: 1 cup – Serves about 4
Notes: The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t really matter. This may be made several days ahead and stored in refrigerator. Bring to room temperature before using.
Strawberries, cut if large
Mix berries together. Drizzle with orange cream.
©Copyright Helen S. Fletcher, 2007. All rights reserved.