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Cognac Caramel Sauce

This thin sauce with a fiery personality adds a direct hit of liquor, tempered by caramel, to any dessert that it’s drizzled over. I particularly like it made with Armagnac, Cognac’s rowdy cousin, and paired with Creamy Rice Pudding (page 138). If you wish, you can use bourbon, rum, or any favorite liquor in place of the Cognac.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

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