MILK CHOCOLATE TEQUILA SAUCE WITH MANGO AND PINEAPPLE

This easy sauce is delicious over ice cream, brownies or fruit – especially tropical fruits such as mango and pineapple. The tequila will taste more pronounced if you make the sauce a day ahead and let it rest in the refrigerator overnight.

1 ripe mango, sliced into chunks

1 cup ripe pineapple, sliced into chunks

1 teaspoon agave syrup

½ teaspoon chili flakes

¼ teaspoon ground cumin

8 ounces heavy cream

8 ounces milk chocolate chips

2 teaspoons tequila anejo

In a small bowl, mix the mango and pineapple with the agave, chili flakes and ground cumin. Set aside.

In a small pot, heat the cream over medium-high heat until scalding. Remove from heat and whisk in the milk chocolate chips until completely smooth. Add the tequila and whisk until incorporated. Divide the fruit evenly between two plates or shallow bowls. Drizzle the milk chocolate tequila sauce over each serving of fruit. Leftover sauce can be stored, covered, in the refrigerator, for up to 6 months.

Yield: 2 servings

Per serving, with 2 tablespoons sauce: 357 calories (percent of calories from fat, 47), 4 grams protein, 46 grams carbohydrates, 4 grams fiber, 20 grams fat (12 grams saturated), 45 milligrams cholesterol, 38 milligrams sodium.