Now that the holiday baking season is over, let's look at some interesting sauces you can use to dress up regular desserts.
Dessert sauces are divided into two general classes: hard and liquid. Hard sauces are uncooked mixtures of butter and sugar. Liquid sauces are made with water, fruit juice, milk or cream-thickened with egg, flour or starch.
Before choosing a sauce, one should consider the nature of the dessert, its texture and its color. A rich dessert should have a simple sauce; a bland one is given character by a sauce with high flavor.
Here are some sauces I recommend:
Chocolate-Peanut Butter Sauce
1 (6-ounce) package semisweet chocolate morsels
1/4 cup crunchy peanut butter
1/4 cup light corn syrup
1/4 cup plus 1 tablespoon whipping cream
Melt chocolate morsels in top of a double boiler. Add peanut butter, stirring until well blended. Remove from heat, and stir in corn syrup and whipping cream. Serve warm over ice cream.
Makes: 1 1/4 cups
NOTE: Store in refrigerator. Reheat over low heat before using. If the sauce becomes too thick, stir in a small amount of whipping cream.
Apple Ice Cream Sauce
1/2 cup firmly packed brown sugar
1 tablespoon corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon grated lemon rind
3/4 cup water
1 (20-ounce can pie-sliced apples, undrained
1 quart vanilla ice cream
Combine brown sugar, cornstarch, cinnamon, nutmeg, lemon rind and water; blend well. Stir in apple slices, cook over medium heat, stirring constantly, until thickened. Serve hot over ice cream.
Makes: 4 to 6 servings.
2 egg yolks
1 cup confectioners sugar
1 teaspoon vanilla
1 cup heavy cream, whipped until stiff
Beat the egg yolks, add sugar and vanilla and beat together. Just before serving add the cream.