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Food
Gourmet Dulce de Leche With Tequila-Mixed Berry Compote

This is the stovetop method, consisting of sweetened condensed milk heated in the unopened can until it caramelizes into a butterscotch-like sauce. Serve over fruit or over fruit atop pound cake. Pass warmed dulce de leche and let guests help themselves.

1 unopened 14-ounce can sweetened condensed milk
1/2 teaspoon vanilla
12-ounce package frozen mixed berries, (added fresh berries optional)
1/4 cup sugar
2 tablespoons tequila
1 tablespoon Triple Sec
2 tablespoons fresh lime juice

Dulce de leche: Set the unopened can of condensed milk in a small heavy saucepan. Add water to come about 3/4 of the way up the sides of the can. Set over medium heat and bring to a gentle simmer. Partially cover and cook, turning the can over at the halfway point, for 1 hour. Remove from the heat and cool the can in the pan of water to room temperature. Open the can only when cool. Spoon the dulce de leche into a storage container and stir in the vanilla. Cover and refrigerate. Can prepare 3 days ahead. Bring to almost room temperature before serving.

Salsa: Combine partially thawed fruit with sugar, tequila, liqueur and lime juice. Let stand at room temperature, stirring occasionally, for up to an hour. Serves 4 to 6.

Michael MacLaughlin, The Southwest Grill

Thursday, May 02, 2002

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