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RUM SAUCE
2 teaspoons unsalted butter
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Melt butter in a skillet over moderately high heat until foam subsides, remove from heat, sprinkle in brown sugar, then pour in rum. Return skillet to heat and continue to sauté (swirl) until sugar begins to melt. Add water, nutmeg, cinnamon, and cook over moderate heat (swirl) until sauce is slightly thickened (1-2 minutes). Makes 1 serving. |
