Recipe - Bourbon And Pecan Sauce

50 g Caster sugar; (2oz)
300 ml Double cream; ( One half pint)
125 g Unsalted butter; cut into
small
; pieces (4oz)
125 ml Bourbon; (4fl oz)

Place the sugar into the pan over a moderate heat and allow the sugar
to caramelise.

Pour in the cream gradually and reduce the heat, add the butter, stir
constantly to ensure each piece of butter is incorporated into the
sauce.

Add the bourbon to taste and the roughly chopped, toasted pecans.

Notes Serve the sauce with a steamed sponge pudding, chocolate
brownie or an iced coffee parfait.

Converted by MC_Buster.

NOTES : A wickedly rich hot pudding sauce.

Converted by MM_Buster v2.0l.