Dessert Recipes - St Clements Butter Sauce Recipe

Ingredients

• Thinly pared rind and juice of 2 oranges

• Thinly pared rind and juice of 1 lemon

• 100 g/4 oz/1/2 cup granulated sugar

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

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Method:

1. Put the fruit rinds in a saucepan. Make the juice up to 600 ml/2 1/2 cups with water and add to the pan.

2. Add the sugar and stir over a gentle heat until the sugar has dissolved completely.

3. Bring to the boil and boil rapidly until the syrup has thickened and reduced but is not colored.

4. Lift out the fruit rinds with a draining spoon and discard.

5. Whisk the butter into the sauce, a knob at a time, until thickened and smooth. Serve hot.