SWEET SAUCES: Here are 3 sauces, flavoured with different liqueurs, that work well with various desserts.

SHERRY CREAM SAUCE:

 

 

 

5 egg yolks                                                                 

2/3 cup sugar

½ cup cream Sherry                                                    

1 cup whipping cream

 

 

 

Beat egg yolks with sugar until thick and light-coloured. Stir in sherry. 

 

Transfer mixture to the top of a double boiler set over simmering water. Beat mixture for 10 to 16 minutes, or until very thick and almost double in volume.  Remove pan from heat.

 

Set pan in a large basin filled with ice to cool, beating it occasionally.

 

Whip cream until stiff and fold it into the sauce, mixing in well. Chill sauce, covered, for at least 2 hours before serving.

 

 

 

 

 

 

 

CHOCOLATE SAUCE:

 

 

 

4 oz semi-sweet chocolate                                          

1 ½ cups whipping cream       

1/4 cup brandy or rum

 

 

 

Put whipping cream in a saucepan over medium-low heat. Add a soup ladle into it to prevent boiling over.  Cook until cream is simmering. Add chocolate and melt, stirring, until completely melted and smooth. Add brandy or rum. Serve warm over desserts.

 

 

Variation:  2 to 3 tbsp. strong black coffee may be used to substitute for brandy or rum if preferred.

 

 

 

 

 

SPICY BLUEBERRY SAUCE:

 

 

 

2 cups fresh or frozen unsweetened blueberries         

1/3 cup sugar

½ tsp. ground cinnamon                                             

½ tsp. freshly-grated nutmeg

2 tbsp. Grand Marnier liqueur                         

 

 

Combine blueberries, sugar, cinnamon and nutmeg in a small saucepan. Bring to a boil then reduce heat to simmer. Cook 5 minutes, until blueberries are tender, stirring occasionally. Add liqueur.

 

Serve hot over desserts.