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Ingredientes
- 1 c. Slivered, blanched almonds
- 5 Tbsp. Unsalted butter
- 3/4 c. Dark brown sugar Warm water
- 1 pch Cream of tartar Salt
- 1/2 c. Gewurztraminer
- 1 c. Heavy cream
- 1 Tbsp. Instant espresso pwdr
- 1 tsp Vanilla extract
Direcciones
- Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast them 10 min or possibly till golden brown. Dot the almonds with 2 Tbsp. of the butter and replace in a turned off oven for another 10 min. In a saucepan combine the sugar, remaining butter, 3 Tbsp. water, the cream of tartar and a healthy pinch of salt and cook the mix over moderate heat till a candy thermometer reads 230 degrees. Carefully add in the wine, cream, coffee, vanilla and almonds. The mix will boil up. Stir till combined and smooth over low heat. Raise heat and simmer for 5 min. Off heat, cold and store covered in refrigerator. Serve cool or possibly hot.
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