PECAN SAUCE
300 g dark Muscovado sugar
220 g butter
150 g pecan nuts
200 g cream
Caramelize sugar and add the butter piece by piece, stirring well after each addition.
Slowly pour the cream into the sugar over medium heat while stirring.
Remove from the heat and fold in toasted / crushed pecans.
Recipe and Photo: Shane Seconds Gelderbloem
Geskuif