CRANBERRY SAUCE WITH LIQUEUR PORT 250ml

The rich velvety flavours of creamy butterscotch and a fine cognac brandy combine to make a dessert sauce that is to die for.  

Poured over warm steamed fruit pudding with a dollop of cream, this sauce is also great used to poach fresh fruit like pears, apples and particularly bananas.

Cook sliced fruit in sauce over low heat until warm and then add pecans or walnuts and serve with creamy vanilla bean ice cream.