Tangerine Butterscotch Sauce

Name: Tangerine Butterscotch Sauce
Yield: makes about 1 1/2 cups (375 ml)
Ingredients: 4 tablespoons (2 ounces/60 g) unsalted or salted butter, cut into pieces; 1 cup (215 g) packed light brown sugar; 1/3 cup (80 ml) heavy cream; 1/8 teaspoon salt; 1/4 cup (60 ml) freshly squeezed tangerine juice; 2 tablespoons (30 ml) orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

December 9, 2011

With the addition of sprightly tangerine juice, this twist on traditional butterscotch sauce goes very well drizzled over Buckwheat Cake (page 44) paired with orange or tangerine sections instead of the cider-poached apples, or spooned over Pâte à Choux Puffs (page 232) filled with Caramel Ice Cream (page 144) and topped with toasted or candied nuts.

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