Spices enjoyed in a traditional hot buttered rum drink are translated to this butter rum dessert sauce. Make no mistake, this sauce does come with a bit of rum kick. Serve it hot, warm or just at room temperature. It goes well over a variety of desserts and fruits.
Here, I topped two scoops of a rich vanilla ice cream with this butter rum dessert sauce, then added salty chopped pistachio nuts.
Butter rum sauce is quite simple and easy to make. For spices, I use cinnamon, cloves, and nutmeg. A pinch of cornstarch to aid its thickening. Oil from the orange peel introduces a soft note of fruitiness. Brown sugar and butter gives it a rich sweet taste. And of course, a half cup of black rum delivers the final punch of rum flavor
About Rum. No, I'm not an expert on rum. What I do know is that white rum while it is an excellent rum does not make a flavor statement in this sauce. Yes, I tried it and was disappointed. (Well, it was in my liquor cabinet and readily available!) Depending upon the brand, white rum is aged from several months to a minimum of one year. It has a light taste and is most often usesd in cocktails.
Gold rum which is also aged has a medium body flavor, also great for cocktails. You can try a spiced rum; however, these rums are generally made from gold rums.
Finally, I settled on a black rum or sometimes referred to as a dark rum for this recipe. Black rum, usually made from carmalized sugar or molasses, gets its bold intense flavor from being aged much longer, such as one year or up to three years or more. Thus, it is the rum most often used in cooking.
Storing the butter rum in a preserve jar:
Here's just how easy it is to make this butter rum dessert sauce:
Yields 3/4 cups
Equipment: small to medium heavy bottom sauce pan
1/4 cup butter (preferably unsalted)
1" x 2" orange peel
1/8 teaspoon (or about a pinch) corn starch
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup light brown sugar
Pinch of salt (optional)
1/2 cup Black (dark) rum
Melt butter over medium high heat. Stir in the orange peel and corn starch. Bringing the mixture to a slow simmer, add the ground cinnamon, ground cloves, and ground nutmeg. Stir, stir and stir some more to get a very good blend. Add the light brown sugar and continue to stir to melt it and get a good blend.
Turn off the heat. White continuing to stir the sauce, pour in just a little rum. Repeat this about three more times but at the last addition of rum, remove the sauce pan completely from the heating unit. At this point, the sauce is very hot. Still you can serve it over your choice of dessert that can absorb some of the heat. Or allow the sauce to cool and then serve, particularly if serving it over ice cream.
You can store the sauce in a preserve jar on countertop for a day or two. But after that do refrigerate it. If you refrigerate the sauce, to use the remaining sauce allow it to reach room temperature and stir vigorously before serving. The sauce does reheat nicely but don't over heat.
Whichever dessert you top with this butter rum sauce, I will only say,