Rum and orange glaze
This wonderfully simple dessert sauce has a lovely orange flavor and hue that is made even more tropical with the spicy sweetness of rum, star anise cinnamon. It is quite nice for dressing up simple desserts like pound cake or angel food cake. The rum is a key flavor component so use the best quality rum that you can find. We like to use a good quality orange marmalade with bits of visible orange zest because it makes for a nice presentation within the finished sauce.
Ingrediënten
- MAKES: ⅔ cup 160 ml
- 80 ml orange marmalade
- 80 ml water
- 80 ml dark rum
- 1 cinnamon stick
- 1 star anise pod
Instructies
- Combine the marmalade, water and rum in a small saucepan and whisk very well to combine.
- Add the cinnamon stick and star anise pod and heat over medium heat.
- Bring the mixture to a boil then lower the heat to a simmer.
- Simmer the sauce until it is reduced to a syrup, about 18 to 20 minutes.
- Allow it to cool completely, then remove the cinnamon stick and star anise.
- Store in an airtight jar.
Notes / Tips / Wine Advice:
Serve with pound cake or angel food cake.
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