Brandy Dessert Sauce

A purist's sauce from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this on bread puddings, apple pies, cake or in coffee.

• Ready In: 10 mins
• Yields: 1 1/4 cups

Ingredients

• 3⁄4 cup water
• 1⁄2 cup brandy or 1⁄2 cup sherry wine
• 1⁄2 teaspoon nutmeg
•  sugar, to taste

Directions

1. Mix ingredients together in a saucepan.
2. Bring to the boiling point, stirring until ingredients are fully incorporated and sugar is completely dissolved.
3. Serve very hot.