Bourbon-Butter Fruit Sauce – GFCFSF
March 23, 2013
Bourbon-Butter Fruit Sauce - GFCFSF
3/4 cup GF bourbon/whiskey (you could also use rum)
1/2 cup (packed) light brown sugar
3 tablespoons sugar
3 tablespoons SF Earth Balance margarine
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 apples, peeled, cored, sliced thin OR 6 bananas, peeled, cut on a diagonal into 1/4-inch slices
1. Bring alcohol, both sugars, and margarine to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.
2. Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add cinnamon, nutmeg and fruit and cook, swirling skillet occasionally, until fruit are just softened, about 2 minutes for bananas, 5 minutes for apples. Remove from heat and let mixture cool completely in skillet.
Cook's note: I like to use these in a parfait with coconut milk ice cream and Maple Roasted Pecans - GFCFSF/SCD