Monday, 2 October 2017

Georgia O'Keefe's rum sauce with pineapple fritters

A Painter’s Kitchen: Recipe from the Kitchen of Georgia O’Keefe, Margaret Wood 2009 Santa Fe, New Mexico


In this recipe book the rum sauce accompanies a Norwegian Apple Pie Cake but I thought it would be delicious on fritters - and it was! Anne

Rum Sauce

½ cup brown sugar: ½ cup cream (half and half of heavy cream); ¼ cup rum; ½ cup whipped, heavy cream (optional)

In a small saucepan, combine the brown sugar and cream over low heat. Stir constantly. Add the rum slowly when the cream mixture begins to thicken. This sauce should be the consistency of heavy cream, drizzle over warm apple pie cake. For added richness, whip ½ cup heavy cream and spoon the whipped cream on top of the cake before drizzling the rum sauce.

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