Try this with Chocolate-Pecan-Bourbon Pie (page 83).
Recipe information
Yield
Makes 2 cups sauce
Ingredients
1
/2 pound (2 sticks) unsalted butter, cut into tablespoons
1
cup firmly packed dark brown sugar
1
/2 cup heavy cream
2
tablespoons bourbon
Need to make a substitution?
Preparation
Step 1
In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is completely dissolved and turns light brown. Slowly whisk in the cream, and then the bourbon.
Step 2
Use the Bourbon Sauce immediately or let it cool to room temperature. Pour it into an airtight storage container and refrigerate. Refrigerated sauce will keep for about 1 week.
From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.