Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!
- Mix butter and sugar heat in microwave oven on high for 1 minute.
- Add cream, Grand Marnier and orange zest.
- Heat for 2 minutes stir and heat for 1 more minute.
- Add orange food coloring for eye appeal stir.
- Serve warm.
Made this Easter morning to accompany Creme Brulee French Toast (Creme Brulee French Toast) and then did as suggested by Mimi...topped plain cheesecake with it. It was delicious on both!!
I found this sauce to be cloyingly sweet. I made another batch using half the sugar and even then, all of my guests decided against using it with chocolate souffe. It might be OK over ice cream or something not too sweet but I've made other Grand Marnier sauces that are richer and creamier and more subtle than this one.
Oh my! oh my! this is just too sinfully good. Going to try it over a good quality chocolate ice cream because orange and chocolate go so well together. Endless possibilities. Thanks for submitting this wonder recipe and it is so......easy.