This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram
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