Posted on May 04, 2010
from A Fresh Look at Saucing Foods by Chef Didi Davis
Makes about 1 ¼ cups
3 tablespoons unsalted butter
3 tablespoons lemon juice
1 tablespoon water
1 cup light brown sugar
½ cup heavy cream
Fleur de Sel Sea Salt, to taste
Melt the butter in a heavy, medium-size sauce-pan. Add the lemon juice and water and mix. Add the sugar and stir until it is dissolved. Bring the mixture to a boil, stirring occasionally, and boil it gently for 7 minutes. Remove the pan from the heat and let it sit for a couple of minutes until the syrup has stopped boiling. Whisk in the cream until the mixture is smooth and pour the sauce into a bowl or pitcher. Butterscotch sauce may be served warm or at room temperature.
Remove pits from peaches and slice. Place in bowls for serving. Pour sauce over fruit and sprinkle lightly with Fleur de Sel. Enjoy!
Variation: Delicious and refreshing over nectarines, pineapple or vanilla ice cream!
© 2010 Salt Traders