RUM-CARAMEL SAUCE
Contributed by:
Ingredients: 2 TBS unsalted butter 3⁄4 cup dark brown sugar 2 TBS dark rum 1⁄2 cup heavy cream
In a small saucepan over medium heat, melt butter. Add brown sugar and rum and cook until sugar has melted and mixture is smooth. Whisk in cream and cook until heated through and slightly thickened. Keep warm until time to serve. Serve over ice cream, pineapple rings and chopped pecans.
(This recipe was contributed as part of a "Cook of the Week" feature.)