Armagnac Toffee Sauce Food
ARMAGNAC TOFFEE SAUCE
Categories Sauce Milk/Cream Dessert Christmas Vegetarian Quick & Easy Cognac/Armagnac Winter Simmer Gourmet
Yield Makes about 2 1/4 cups
Number Of Ingredients 4
Steps:
- In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
PRUNE KUMQUAT STICKY PUDDING WITH ARMAGNAC TOFFEE SAUCE
Categories Cake Mixer Fruit Ginger Dessert Bake Christmas Vegetarian Prune Cognac/Armagnac Winter Kumquat Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.
- Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.
- Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.
- Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.
- In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.
- Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.
- Garnish cake with kumquats and serve with warm toffee sauce and ice cream.
ARMAGNAC ICE CREAM
This recipe originally accompanied [Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce](/recipes/food/views/15828) .
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.
- In a bowl whisk together yolks and sugar. Add hot milk mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170°F (do not let boil). Pour custard through a fine sieve into a metal bowl set in ice water. Stir in remaining tablespoon Armagnac and cool custard completely.
- Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Armagnac ice cream may be made 1 week ahead.
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