Warm Spirited Dessert Sauce (Yummy & Rummy)
This version of a traditional rum sauce was created for Thermomix users specifically for serving with Andie’s Heirloom Cake, but works equally well as a decadent and festive ice cream topping. In fact, it works well over just about anything else and will truly raise the spirits of all those who try it. My guests didn’t stop ‘Oohing and Aahing’ about this sauce until a few days later! I’d love to hear how it works for you and your friends.
Warm Spirited Dessert Sauce
Ingredients:
100 g. unsalted butter (make your own!)
100 g. whipping cream
150 g brown sugar
¾ tsp. cinnamon (fresh ground is best)
2 Tsp. dark rum (I prefer Captain Morgan Original Spiced Rum)
zest of one lemon + tsp. lemon juice (optional)
Method:
- Stir brown sugar and butter in Thermomix for 3 minutes at 100°C, speed 1.
- Add cream, rum, cinnamon
- Cook for 10 minutes at 100°C on Soft Stir to reduce.
- If desired, add lemon zest in the last few seconds of cooking. (And, if you are a lemon lover like me, you can even add a teaspoon of lemon juice at this stage.)
- Serve warm! You can easily make this sauce one, two, or three days ahead (keep refrigerated) and heat up before serving. (For testing purposes, I’ve kept leftover sauce hidden in the fridge for up to two weeks with great results.)
