Best Rum Walnut Sauce Recipes

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat the oven to 350ºF.
• Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
• Place the cubed bread in a large mixing bowl.
• In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
• Using a rubber spatula, toss to evenly distribute the butter.
• Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
• Pour the cream mixture over the bread cubes and stir to combine.
• Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
• Stir in the mashed bananas and walnuts.
• Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
• Prepare the Buttery Rums Sauce while the pudding is baking.
• BUTTERY RUM SAUCE:.
• In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
• Remove from the heat immediately; do not allow the sauce to boil.
• Add the rum, stir to combine, and allow to cool slightly.
• Serve warm with Banana Walnut Bread Pudding.
• (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
• PRESENTATION:.
• Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
• Serve warm with Buttery Rum Sauce and whipped cream, if desired.

APPLE WALNUT TORTE WITH CARMEL RUM SAUCE

Steps:

• Torte: Preheat oven to 350F. Butter 8-inch round or square pan with 2-inch high sides. Saute raisins until vermouth is almost gone, then let sit and soak up remaining liquid. Sift first 4 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples, raisins and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Serve with vanilla ice cream or frozen yogurt. Can be made 1 day ahead. Cool completely. Cover torte, let stand at room temperature.) Sauce: Combine first 4 ingredients in heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum. Cool sauce slightly. (This can be made the day before. Cool and refrigerate. Warm before serving.)

APPLE WALNUT PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350°F.
• Butter an 8 inch round cake pan with 2 inch sides.
• Sift first 4 ingredients into a medium bowl.
• In a large bowl, beat sugar and butter until blended.
• Add egg and beat well.
• Stir in dry ingredients then the apple and walnuts.
• Transfer to the baking pan.
• Bake 45 minutes until tester is clean.
• Cool slightly on rack.
• This can be done in advance.
• Cool completely, cover and refrigerate.
• Warm before serving.
• For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat.
• Stir until butter melts and sugar dissolves.
• Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes.
• Mix in rum.
• The sauce can also be done in advance.
• Reheat before serving.
• To serve: Slice pudding and transfer to individual plates.
• Spoon warm sauce over.
• Serve with vanilla ice cream, if desired.

RUM WALNUT SAUCE

Steps:

• First melt the butter over medium heat in a 3-1/2 quart saucepan, stir in the brown sugar, and cook until the sugar fully melts.
• Then rapidly stir in the lemon zest, the vanilla, the walnuts, the cinnamon, and the allspice and cook gently over medium heat until all the ingredients thoroughly come together.
• Then just before you're ready to serve, slowly pour in the rum, stir it quickly into the sauce, and cook it-slowly stirring all the while-for about 3 minutes to marry the ingredients and to drive off all but the essence of the liqueur.

GRILLED BANANAS AND APRICOTS WITH WALNUT COOKIES AND CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack.
• Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter.
• Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm.
• Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream.