With the addition of sprightly tangerine juice, this twist on traditional butterscotch sauce goes very well drizzled over Buckwheat Cake (page 44) paired with orange or tangerine sections instead of the cider-poached apples, or spooned over Pâte à Choux Puffs (page 232) filled with Caramel Ice Cream (page 144) and topped with toasted or candied nuts.

　　

Ingredients

makes about 1 1/2 cups (375 ml)

　　4 tablespoons (2 ounces/60 g) unsalted or salted butter, cut into pieces

　　1 cup (215 g) packed light brown sugar

　　1/3 cup (80 ml) heavy cream

　　1/8 teaspoon salt

　　1/4 cup (60 ml) freshly squeezed tangerine juice

　　2 tablespoons (30 ml) orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

　　

Step 1

In a large saucepan, combine the butter, brown sugar, cream, and salt. Bring to a boil over medium-high heat and boil for 3 minutes without stirring.

　　

Step 2

Remove from the heat, let cool for 2 minutes, then stir in the tangerine juice and orange-flavored liqueur. Serve the sauce warm.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.

　　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.