The summer before last, my family spent time in New Orleans, Louisiana. On return, I invented a sundae sauce recipe that brought home all the sweet southern flavours. Enjoy this delectable sauce on the finest quality vanilla ice cream or by the spoonful! WARNING: It’s addictive.
1 1/2 cups of brown sugar
3/4 cup butter
3/4 cup cream
4 Tablespoons of rum
1 cup toasted pecan halves.
Toast pecan halves on a baking sheet in the oven under the broiler (on middle rack). Stir often, watching continually and removing the pecans as soon as they are lightly browned.
Stir butter and sugar over medium heat until smooth.
Add cream and rum—simmer and stir over low heat until blended (5 minutes).
Add toasted pecans and stir.
Serve warm or cooled over ice cream YUM! Store in refrigerator.
Hope you enjoy a few pictures of my family Exploring the French Quarter:
(If we look overheated in the pics it’s because it was a record heat wave for the city with temperatures climbing to 113 F)!