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Brown Sugar Rum Sauce


Serve over fresh pineapple, sliced pears, peaches, or any other fresh fruit. It has a creamy texture and a sweet taste.


  • 2 eggs, separated
  • 1/2 cup brown sugar, firmly packed
  • 1 cup heavy cream
  • 2 tablespoons rum
  • Freshly-grated nutmeg (to garnish)


  1. Beat egg yolks until thick, then gradually beat in 1/4 cup of the brown sugar; set aside.
  2. Beat egg whites until soft peaks form, and gradually beat in remaining 1/4 cup brown sugar.
  3. Fold egg yolk mixture into meringue.
  4. Whip cream until stiff and stir in rum. Fold into egg mixture.
  5. Spoon into a sauceboat and garnish with grated nutmeg.
  6. Chill until ready to serve.


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