Strawberry Rum Sauce Recipes

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

YEAST WAFFLE WITH FRESH STRAWBERRY RUM SYRUP

Steps:

• 1. STRAWBERRY RUM SYRUP: Clean, hull, and puree strawberries in a food processor. Set aside.
• 2. In a medium sized saucepan over medium high heat boil the water and sugar until clear.
• 3. Add lemon zest, rum, and salt to pureed strawberries.
• 4. Add the pureed strawberries into the saucepan.
• 5. Bring to a boil and then lower the temperature until the mixture is at a high simmer. Cook for 15 minutes stirring occasionally. Syrup will thicken more as it cools.
• 6. Cool slightly.
• 7. YEAST RAISED WAFFLES: Please follow directions in the order of steps: Whisk together in a bowl 1 packet active dry yeast and 1/4 cup warm milk. Let stand until the yeast is dissolved, about five minutes.
• 8. As you wait... Whisk together in a LARGE (this is a large recipe that rises a lot!) bowl 3 egg yolks, 1/4 cup lukewarm milk, and the melted butter.
• 9. Whisk in the yeast mixture along with sugar, salt, and vanilla.
• 10. Whisk a few more strokes together.
• 11. Gradually alternating the flour and the 2 1/4 cup of lukewarm milk, adding a little at a time into the yeast mixture.
• 12. Continue to alternate the flour and warm milk until all are blended and mixed well.
• 13. Finally, beat egg whites (using Kitchen Aid or on electric mixer set on high) until soft peaks form then fold into the batter.
• 14. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• 15. Stir to deflate the batter. Preheat your waffle iron maker on medium to high heat.
• 16. Spread the batter evenly across the iron, to within 1/4" of the edge of the grids, using the back of a metal spatula, wooden spoon or ladle.
• 17. Close the lid and bake until the waffle is golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree F oven while you finish cooking the rest.
• 18. Pour syrup over cooked waffles. Cover leftover syrup and store in the refrigerator.

RASPBERRY TRIFLE WITH RUM SAUCE

Steps:

• Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY SAUCE

Steps:

• Combine ingredients in medium saucepan over medium-low heat. Stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat, and cool.