Cinnamon brandy sauce
This cinnamon-spiced brandy sauce is perfect for drizzling over puddings and desserts such as warm apple pie.
- 20 mins cooking
- Makes 2 Cup
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Ingredients
Cinnamon brandy sauce
- 2 teaspoon ground cinnamon
- 3 teaspoon arrowroot
- 1/4 cup caster (superfine) sugar
- 1 1/2 cup water
- 1/4 cup brandy
- 15 gram (½ ounce) butter
Method
Cinnamon brandy sauce
- 1Combine cinnamon, arrowroot and sugar in a small saucepan; gradually stir in water until smooth. Stir constantly over medium-high heat until sauce boils and thickens; reduce heat, simmer, uncovered for 2 minutes (or microwave on HIGH for about 2 minutes).
- 2Stir brandy and butter into sauce until combined. Serve the sauce hot.
Notes
The sauce is not suitable to freeze. Arrowroot is a thickening agent; it is available in the baking aisle in supermarkets.