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Cider Whiskey Sauce

This delicious "hard sauce" comes from Ken Haedrich's "Simple Desserts." He recommends serving it over vanilla ice cream, accompanied by sauteed apple slices.

2 cups fresh cider
1 cinnamon stick
2 to 3 tablespoons whiskey or rum
2 tablespoons unsalted butter, cut into several pieces

In a large shallow pan, bring the cider and cinnamon stick to a boil. Allow to boil rapidly for 8 to 10 minutes, or until reduced to approximately 1/3 cup.

Remove pan from heat, and stir in the whiskey or rum. Stir in the butter until it melts, then scrape the sauce into a serving container. Serve warm or at room temperature. Cover and refrigerate leftovers for up to 1 week.

Makes about 1/2 cup or 4 to 6 small servings.

Sunday, November 14, 1999

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