Bourbon-Butter Fruit Sauce – GFCFSF

March 23, 2013

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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.

Bourbon-Butter Fruit Sauce – GFCFSF
Bourbon-Butter Fruit Sauce – GFCFSF

Cook's note: I like to use these in a parfait with coconut milk ice cream and Maple Roasted Pecans - GFCFSF/SCD
Parfaits with coconut milk ice cream, Maple Roasted Pecans and Bourbon-Butter Fruit Sauce
Parfaits with coconut milk ice cream, Maple Roasted Pecans and Bourbon-Butter Fruit Sauce