This thin sauce with a fiery personality adds a direct hit of liquor, tempered by caramel, to any dessert that it’s drizzled over. I particularly like it made with Armagnac, Cognac’s rowdy cousin, and paired with Creamy Rice Pudding (page 138). If you wish, you can use bourbon, rum, or any favorite liquor in place of the Cognac.

　　

Ingredients

makes 1 1/2 cups (375 ml)

　　1 cup (200 g) sugar

　　1/3 cup (80 ml) plus 1/2 cup (125 ml) water

　　Pinch of cream of tartar or a few drops of lemon juice

　　3/4 cup (180 ml) Cognac

　　

Step 1

Spread the sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour the 1/3 cup (80 ml) water over the sugar to dampen it, but don’t stir. Cook over medium heat until the sugar dissolves and add the cream of tartar or lemon juice. Continue to cook without stirring, but swirling the pan if the sugar clumps or begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/2 cup (125 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Let cool completely, then stir in the Cognac. Serve at room temperature.

　　

Storage

Step 2

This sauce can be stored at room temperature or refrigerated for up to 2 weeks.

　　Cooks' Note

　　Before preparing this recipe, see Caramelization Guidelines, page 265.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.