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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Ginger Butterscotch Sauce

This recipe goes with the Buttercup or Kabocha Squash Pie (click for this recipe).

ingredients

  • 1 pound dark brown sugar
  • 2 1/2 oz (about 4 inches) fresh ginger root, peeled and sliced into coins
  • 1 vanilla bean, split lengthwise, pulp scraped
  • 10 Tbsp (5 oz) unsalted butter, cubed
  • 2 c heavy cream
  • 3/4 tsp salt

procedure

printable recipe
dish: dessert
season: anytime

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.

Adapted from Pichet Ong


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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