Sauce

Whiskey Sauce

• ¾ cup sugar
• 1 cup whipping cream
• 1 cup milk
• 2½ tbsp cornstarch
• 2 tbsp borubon whiskey

1. In a saucepan, combine sugar, cream, and ½ cup milk, bleanding well. Heat to simmer, stirring to dissolve sugar.
2. Mix remaining ½ cup milk with corstarch until cornstarch is dissolved. Slowly add to simmering cream mixture, whisking constantly.
3. Continue whisking while mixture cooks slowly, 3 to 5 minutes. Remove from heat and stir in whiskey.

Rum Sauce

• ½ cup butter, softened
• 1½ cups powdered sugar
• 2 egg yolks
• ¼ cup light rum

1. Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook until butter is completely absorbed and mixture is thoroughly blended. Do not allow to boil.
2. Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum until mixture is well blended.

Hot Melba Sauce

• 10 oz frozen raspberries
• 1 lb canned peach slices
• ¼ cup sugar
• 1 tbsp cornstarch
• ½ cup port wine
• 1 tbsp lemon juice
• 1 quart vanilla ice cream

1. Defrost rasperries, drain and reserve syrup. Drain peaches, reserving ¼ cup syrup.
2. Combine sugar and cornstarch in saucepan or blazer of a chafing dish. Slowly add reserved raspberry and peach syrups and port wine.
3. Add lemon juice and cook over medium heat, stirring frequently until sauce is thickened and clear.
4. Add peaches and heat through. Add raspberries and heat gently.
5. Serve Hot Melba Sauce over vanilla ice cream sponned into dessert dishes.