It’s a lovely Spring day, time for a quiet family supper while the Sun is still busy gilding the sidewalks and treetops. Some leftover pasta tossed and warmed up with an extra dollop of homemade pesto, eggs briskly beaten and mixed with red onions, peppers and corn, morphing into a frisky fritatta in the conveniently fired up confines of the oven, and a salad with mixed baby greens and crisp red radishes, with a simple lemon-olive oil dressing. As the Sun peters out, and twilight blankets the outside world, a glimmer of desire flashes in her. The family is catching up on the day’s banter lingeringly, ostensibly in anticipation of something special, a delightful afterthought, perhaps – something they’re accustomed to by now, thanks to their heedful head hasher. Smiling demurely at the thought, she puts out a handful of quick-dessert staples on the counter. The last bits of that gourmet biscotti picked up at Trader Joe’s, nearly crumbling into almondine shards. A pear, a peach, some frozen berries. Low-fat vanilla ice cream from Oberweis. Some roasted nuts. And a little jar of chocolate-brown, sugary goodness prepared only days ago, momentarily culled out from the secret alcove, behind the pickle and pepper jelly bottles in the refrigerator. Within seconds, the delightful afterthought, the cool confection, manifests on the table. A sundae, with layers of the biscotti, fruits, ice cream, nuts, and a ribbon of the secret sauce running lithely through them, like the finest silk. Stealing glances at the faces that are full of all manner of gleeful gestures, she loses herself in the lushness of the special dessert, one dainty bite at a time, Spring having arrived, as it were, like a pyrotechnic display of cheers and emotions, in her own dining room.
Coconut Caramel Sauce
- Coconut Caramel Sauce
- 1 Can Coconut milk (not low fat)
- ¾ Cup dark brown sugar
- ¼ Teaspoon cinnamon powder
- ¼ Teaspoon cardamom powder
- Whisk together the coconut milk and dark brown sugar in a saucepan. Bring the mixture to a boil and then continue to cook on medium heat, stirring frequently. The sauce will thicken and darken as it bubbles. Cook until it reaches the consistency of a caramel sauce, about 30 minutes. Whisk in the spices.
- Take the pan off the heat and beat using an electric beater until the sauce becomes smooth and glossy. Cool and use immediately, or store in an air-tight container in the fridge.
- You can drizzle the sauce over your favorite biscotti or use it to sandwich Marie biscuits or ginger thins.
- Serve it over vanilla ice cream, with roasted cashews and sliced peaches.
- Or, dip in a spoon and eat it straight out of the jar.