California Caramel-Raisin Sauce
Submitted by: Thomas Keller
Make a batch of this creamy caramel sauce for topping ice cream sundaes.
- Serving Size: about 1/4 cup
- 2 cups California golden raisins, divided
- 2 tablespoons water
- 3/4 cup granulated sugar
- 1/2 cup heavy cream, divided
Simmer raisins in water until puffed and softened. Reserve about 1/3, and purée remainder in blender until smooth; set aside. In heavy pot, cook sugar over medium-high heat, stirring constantly with a fork, until melted and golden. Remove from heat and continue to stir until cooled. Deglaze pot with 3 tablespoons heavy cream. Add puréed raisins to sauce, and return all to blender. With blender running, add remaining cream in a thin stream and process until smooth. Strain into bowl, set on ice and cool. Stir in reserved raisins and store in refrigerator for up to 1 week.
Reheat sauce and pour over ice cream.
Nutrition Facts Per Serving
Calories 250 (19% from fat); Total Fat 6g (sat 3.5g, mono 2g, poly 0g, trans 0g ); Cholesterol 20mg; Protein 2g; Carbohydrate 52g; (Dietary Fiber 2g; Sugars 45g; ); Iron 1mg; Sodium 10mg; Calcium 32mg; Potassium 319mg
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