This sauce is one to talk about, simple and sexy, tangy and sweet with a subtle hint of heat. Serve this swanky sauce drizzled over a bowl of Mexican vanilla ice cream and grilled pineapple slices.
Melt butter in a sauce pan on medium to low heat; once butter is melted add sugar, rum, lime juice, ancho, cayenne and salt. Lower heat to low and simmer, stirring occasionally for 5-7 minutes or until sauce thickens. Sauce can be made ahead of time and re-heated (adding 1 tbs. of water when reheating).
“when making this sauce, keep in mind that the sauce will thicken upon cooling so it's a good idea to remove from the heat right before desired consistency. If the sauce gets too thick simply add 1 tbs. of water, stirring until combined.”
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