Thick and creamy rum cider caramel sauce, that’s perfect for drizzling over your holiday desserts all season long.
So, Stacey’s on vacation this week (lucky her) and I’m feeding her dog and watering the houseplants. Not really, but she did ask me to do a guest post to fill in for her while she’s away. In case you’re wondering, I’m Lisa of Garlic + Zest. Stacey Makes A House A Home, and I make Satisfying Food.
Like this little spiced cider and rum sauce. It’s perfect for the cooler fall weather. (Truth serum: I live in South Florida where it is 84° as I write this.) We won’t see anything resembling cool until January – but I live vicariously through my Northern friends and relatives. I dream of crisp fall days, hot apple cider and cozy sweaters.
- 2 cups apple cider
- 1 cinnamon stick
- 3 whole cloves
- 3 allspice berries
- ½ cup sugar
- ¼ cup corn syrup
- ¼ cup cream
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2-3 tablespoons rum
- Add the cider, cinnamon, allspice and cloves to a small saucepan, heat to boiling. Reduce heat to moderate level and continue cooking to reduce the apple cider to about half a cup. Fish out the cinnamon, cloves and allspice berries and discard.
- Stir in the sugar and corn syrup and cook, stirring until sugar is completely dissolved and syrupy. Add the cream and stir to combine.
- Add one tablespoon of butter stirring until melted then add the second tablespoon of butter and salt. Stir until butter is melted.
- Let the sauce cool for 10-15 minutes then stir in the rum to taste. Serve over poached or baked apples or pears, or with ice cream, fruit tarts or any other treat that needs embellishment.
I have to rely on the calendar to tell me what month it is because I’d never know by stepping outside. The other way I reinforce the seasons in this decidedly tropical climate is by making dishes that remind me of my Virginia childhood. This dessert topping combines the seasonality of autumnal cider with a dose of tropical rum.
If you like caramel-y goodness, you’ll love this. If you like spiced apple cider, ditto. And if you like rum — well, who doesn’t like rum?
Drizzle this thick, creamy sauce on ice cream, poached pears or apples, a not too sweet fruit tart, a slice of pound cake or your morning yogurt and granola (I don’t judge). And enjoy!
What’s your favorite dessert to drizzle caramel sauce over? Let me know in the comments!
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