Recipe - Burnt Almond Caramel Sauce

1 cup Slivered, blanched almonds
5 tablespoon Unsalted butter
Three fourths cup Dark brown sugar
Hot water
1 pn Cream of tartar
Salt
One half cup Gewurztraminer
1 cup Heavy cream
1 tablespoon Instant espresso powder
1 teaspoon Vanilla extract

Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast
them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the
butter and replace in a turned off oven for another 10 minutes. In a
saucepan combine the sugar, remaining butter, 3 tablespoons water, the
cream of tartar and a pinch of salt and cook the mixture over moderate heat
until a candy thermometer reads 230 degrees. Carefully add the wine, cream,
coffee, vanilla and almonds. The mixture will boil up. Stir until combined
and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat,
cool and store covered in refrigerator. Serve cold or warm.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK (Show
# CR9620 broadcast 07221996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08071996

Recipe by: John Ash
Posted to MMRecipes Digest V4 #245 by Jack Elvis jackelvis@moonlink.net
on Sep 14, 1997