Miso Caramel Sauce

This salted caramel sauce is unbelievably good with the apple pie (recipe, see left), over ice cream or with poached fruit.

1 cup brown sugar

½ cup cream 2 tablespoons butter 2 tablespoons white miso Combine all ingredients in a small saucepan over low heat, stirring until butter has melted. Increase heat slightly and cook 5-10 minutes, stirring constantly, until sauce thickens.

Taste and adjust if necessary – more sugar if it is too salty, or more miso if it is too sweet.

Serve sauce hot or warm. It will keep in the fridge for about a week – heat gently when ready to use. Makes about 1 cup

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