by Kate Heyhoe
Hope you can help. I belong to a small family gourmet club. It is my turn to make dessert for our Southwestern Dinner. Any suggestions other then Flan?
Sure do. A Piñon Caramel Sauce on ice cream from my Global Gourmet Cookbook.
This sauce is based on one I had in Santa Fe and it's always been a hit. It uses pine nuts in a creamy, buttery caramel for an exquisitely simple but satisfying dessert.
Tip: Buy pine nuts in bulk at Korean markets and save money. They use pine nuts in many of their dishes and they charge far less for them than do gourmet or other stores.
Your gourmet club sounds fun—let me know how it goes!
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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