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 making CARAMEL for a sauce
 
 
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 with Crème Fraiche and Spices
  SPICES
 40 pieces star anise
 200  grs cinnamon sticks
 60 pieces  cloves
 20  tBsp white peppercorn
  Grind spices coarsely
   
  SAUCE
  270  grs  honey
 270  grs  butter
 2 tBsp  spice mix
 600  grs creme fraiche
 1/2  lemon juice
   

   It gives a nice twist to the cream

   It is even better if the spices are previously toasted on a skillet

   This sauce may be served with poached fruits like Pears, Peaches

 
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 TOFFEE or BUTTERSCOTCH

Crème Fraiche & SpicesToffee ButterscotchPineapple BayleysSt Emilion
 2  #  sugar
 1 cup  light corn syrup
 1 Quart heavy cream
   
 1 Qt ½ & ½
 

  Rum    Bourbon    Calvados    Bayley's   Pear

     or other kind of Brandy

   

    In a stainless steel pot, bring the ithre first ingredients  to a boil

    Then reduce the flame and let simmer as long as needed to obtain a light golden brown mixture.
 
    During this operation ,it is necessary to stir often and also to skim the cooking liquid with a laddle (kept on the side in a water bath).
 
    When ready , gradually add the 1/2 &1/2 (or 1/2 cream-1/2 milk), whisking constantly
 
    Add the desired liquor and finish by bringing back to a boil a last time.
 
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 PINEAPPLE / BAYLEY'S

Crème Fraiche & SpicesToffee ButterscotchPineapple BayleysSt Emilion
 1 sq inch
 diced pineapple
 3 oz (90gm) salted butter 
 1  lb (450 gm) sugar  
 2  tBsp coarsed coriander seeds.
   
   Saute the pineapple with butter and sugar until blond caramel , then add the coriander seeds  .
 
   If you are not satisfied with the perception of the flavor of coriander, add some more, otherwise continue and flambee with
 1 cup Bayley's
         then add
 3  cans coconut milk (400 ml each)
 1  pint pineapple juice
   

   Bring toa boil and let simmer for about 15 minutes .

   Remove from the flame and add a few leaves of cilantro . 

   Let infuse before straining.

    Serve with exotic fruit and yogurt Pancakes

 
 
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 Saint-EMILION  *redwine

Crème Fraiche & SpicesToffee ButterscotchPineapple BayleysSt Emilion
 Red Wine from The Bordeaux Region in France
 3 oz Butter
 1 lb (450 gm) sugar
 1 tsp  salt
   
   Bring ingredients to caramel color stirring constantly with a wooden spatula.
   Then add
 1  bottle good red wine from the Bordeaux région or
 ( Cahors, Languedoc or some kind of Syrha)
 1 Rind Orange, Lemon , Lime
 1 Juice Orange, Lemon , Lime
 1  vanilla bean (cut in halves , lenghtwise)
   
   Keep cooking the Caramel/wine but also reducing it to its half.
   Add then the Juices of the citrus
   Let cook for another 3 to 4 minutes .
   Strain through fine mesh and keep cover
   When needed , reheat some of the base in a casserole
   Add some good butter (cold) and "Monte" (emulsify)
 

Serve with summer berries (cold)

 _can't wait to long , the sauce has to be hot to enhance the effect of the temperature differences_

 Langues de chat or Almond cookies to go with
 
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