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.
Ingredients
- 1 pound dark brown sugar
- 2 ½ ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
- 1 vanilla bean, split lengthwise, pulp scraped
- 10 tablespoons (5 ounces) unsalted butter, cubed
- 2 cups heavy cream
- ¾ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (28 servings)
159 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 0 grams protein; 34 milligrams cholesterol; 74 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 1/2 cups
Preparation
- 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.
25 minutes
Dining and Cooking