This is a delectable and buttery-tasting sauce, guaranteed to take any dessert from simple to sublime in a single spoonful. You’ll find one hundred and one reasons to add this to your favorite desserts.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/2 cup amber agave nectar
1/2 cup heavy cream
1/2 cup evaporated skim milk
1 tablespoon arrowroot powder dissolved in 2 tablespoons water
2 tablespoons dark rum
1 teaspoon vanilla extract
2 teaspoons unsalted butter
Pinch of sea salt
Preparation
Place agave nectar, cream, and milk in a saucepan on medium heat. Bring to a boil and decrease the heat to a simmer. Pour the arrowroot powder slurry into the sauce6pan and whisk until the mixture begins to thicken. Remove from the heat and whisk in the rum, vanilla extract, butter, and salt. Cool and store in the refrigerator for up to 2 weeks.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
