This recipe, from Prudence Hilburn's "A Treasury of Southern Baking," is delicious served over bread pudding or fruit.
1 stick unsalted butter, at room temperature
1 cup sugar
1/4 cup water
1 large egg yolk
2 tablespoons bourbon
Combine the butter, sugar, water and egg yolk in a small saucepan.
Mix well.
Cook over medium heat until the sugar dissolves.
Reduce heat to medium-low and continue cooking about 3 minutes, or until the mixture starts to thicken.
Remove from heat and stir in bourbon.
Serve warm. Makes a generous 1/2 cup.
I found this on an old 3½" floppy. This file is technically (probably) stolen but fortunately, no one is ever going to find and read this blog...
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