The distinct flavors of bourbon and pecans were made for each other. This sauce is an ideal match for our Pineapple Phyllo Fans.
- 1 cup sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 tbsp. lemon juice
- 1 1/2 cups heavy whipping cream
- 1/2 tsp. nutmeg
- 1/3 cup roasted pecans halves, coarsely chopped
- 2 tbsp. bourbon
- 1/2 pint red raspberries, garnish
In heavy 1 qt. saucepan, combine sugar and water over medium heat. Cook and stir until sugar dissolves and mixture boils and is clear, about 10 minutes. Add corn syrup and lemon juice. Increase heat and gently boil without stirring until syrup turns deep amber, about 20-30 minutes. Scrape sides of pan occasionally. Remove from heat.
Add cream and nutmeg (mixture will boil up) and mix with wire whip. Over low heat, stir until sauce is well blended; simmer 5-10 minutes. Stir in pecans and bourbon. Stir just to coat nuts.