Monday, 23 April 2012

Mead and Butterscotch Sauce

I haven't seen mead used much in cooking, but if it ever becomes a fashionable ingredient, remember you saw it here first.
This is definitely a sauce for the sweet toothed. So far I have had it with vanilla ice cream, but I want to use it to sauce some poached pears, which I think would taste wonderful.

60g unsalted butter
100g light soft brown sugar
120ml double cream
pinch salt
1 tsp vanilla extract
A good slug of mead (non-spiced variety)

Melt the butter in a small saucepan, and then stir in the rest of the ingredients except for the vanilla essence. Whisk to help dissolve the sugar and break up any lumps.Let it all simmer for about 5 minutes, then take off the heat. Stir in the essence and the mead, tasting to see if you want more vanilla, salt or mead.

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