Brandy Or Rum Sauce Recipes

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)

Steps:

• Beat butter until light and fluffy (I use a hand held mixer).
• Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
• Beat in the rum, to taste.
• Transfer to a pretty glass serving bowl, dust with nutmeg.
• Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
• Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
• Keeps for several weeks in the refrigerator.