At Cesare Benelli and Diane Renkin's restaurant Al Covo in Venice, the desserts are always tempting and worth the calories. During dinner at Al Covo Diane gave me the recipe for her grappa cinnamon sauce, which tops a pear and prune tart but would go well with many desserts.
DIANE'S GRAPPA CINNAMON SAUCE
1/4 cup butter
1/4 cup plus 2 tablespoons sugar
1 large egg
1/2 teaspoon cinnamon
1 cup heavy cream
1/4 cup grappa
Melt butter in the top of a double boiler.
Beat the egg, sugar and cinnamon for 3 minutes, until fluffy.
Combine the egg and sugar mixture with the melted butter.
Add the cream, mix well and cook in double boiler over low heat for 15 minutes.
Remove the top part of the double boiler and place in a bowl of ice and water to cool custard quickly.
When cool, stir in the grappa.
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