I’ve been bad. Not bad because I used bourbon yet again . Not bad because I want to put this on everything I eat. Not bad because it is so amazingly addictively good. But bad because I’ve made you wait over 2 months for the recipe. How dare I.
Back in November for our first SABH challenge I made a Deconstructed Chocolate Pavlova topped 4 ways. I made it through the Red Wine Pears and the Zabaglione and the Chocolate Pudding posts but then Christmas hit and I neglected to share my favorite topping of them all. So here is it in all it’s sticky, bourbon tinged, caramelized glory!