This recipe is an accompaniment for Toasted Coconut Dacquoise with Orange Pineapple Ice Cream .
Cooks' note:
Caramel sauce can be made 3 days ahead and chilled, covered. Reheat before serving.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1 cup sugar
1/2 cup fresh orange juice
1/4 cup amber rum
Preparation
Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.
