It's good! Pour it on bananas, apple cake, vanilla ice cream, strawberries, bread pudding, ricotta, yogurt, gingerbread, a spoon....you get the picture. This recipe came about by experimenting with some cream, sugar and vinegar last week. I stirred it up, tasted it, liked it, drank the whole thing, then went forth and researched how I could apply it to a dessert.
I know I will offend someone here, but if it doesn't break your heart to use Balsamico Tradizionale in a caramel sauce, then add a spoonful or two. It's pretty darn good.
Slightly adapted from Regan Daley's recipe for Brown Sugar-Brandy Sauce in her cookbook In the Sweet Kitchen, one of my favorite, most inspiring cookbooks.
—mrslarkin
WHO: We call faithful Food52er mrslarkin the Scone Lady, and you should too.
WHAT: Your desserts' new best friend.
HOW: Make a standard-issue caramel sauce, and whisk in a secret ingredient. Then drizzle on everything.
WHY WE LOVE IT: Don't let the addition of an untraditional ingredient stop you from making this. The vinegar creates a bright note among the otherwise sweet, rich sauce -- which makes it okay to eat spoonful after spoonful. Good thing, because we couldn't stop at just one. —The Editors
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