Brandy, Rum, or Kirsch Sauce
Ingredients
Directions
Make the sauce
Put two cupfuls of water and one cupful of sugar in a saucepan.
When the sugar dissolves and the water boils, add slowly a heaping tablespoonful of corn-starch or arrowroot diluted with a little cold water.
Stir until the corn-starch is clear.
Finish and serve
Remove from the fire and add two tablespoonfuls of the liquor.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Corn-starch or arrowroot (in the method)
- Thickens the liquid as it heats, giving the sauce body.
- Sugar
- Adds sweetness and helps balance the flavour of the liquor.
- Liquor
- Adds the characteristic flavour and aroma of the sauce.
The step that matters
Adding the starch slowly to boiling syrup. Starch added to boiling liquid, stirred as it goes in, disperses evenly and thickens smoothly. Dumped in all at once or added to liquid that is not yet boiling, it clumps and leaves lumps that are hard to stir out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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