This is an unbelievably easy way to make dulce de leche, a rich,
intensely sweet sauce that can be drizzled over tamales, ice cream, poached pears, grilled bananas or almost anything you can think of.
Not exact matches
Of course, instead of hot
sauce, the fermentation and distillation at Mt. Gay produces
intensely flavored rum with overtones of
sweet vanilla, bitter almond, and charred oak.
It's worked its magic on any sort of protein I've thrown at it (see these pork and chicken recipes for evidence), quickly coating it with a sticky and
intensely flavored
sauce that's spicy, salty and
sweet.
, from that particular experiment), I had to compromise by using a duck, but I managed a pretty faithful interpretation of the main element of the dish: a thick
sauce of many ingredients,
sweet and
intensely spiced, prepared separately from the meat and poured on top for serving.
The
sauce was dark red with an
intensely sweet taste and only mildly spicy.