Gary Robins's Tamarind Sauce for Desserts

[Suzanne F]

Gary Robins's Tamarind Sauce for Desserts

To make tamarind pulp, cover packaged tamarind with hot water; let it sit for a while to soften, then squish it with you hands to separate the pulp from the seeds and stringy bits. Pass it through a strainer, pressing hard to push through the good stuff.

This recipe will make about 1 quart, which is an awful lot. But it keeps well in the refrigerator. It is especially good on coconut ice cream, or as part of a mango sundae with ice cream (coconut or vanilla) and diced mango.

• 10 oz tamarind pulp
  
• 1 qt simple syrup
  
• lime juice
  

Combine the ingredients in a non-reactive saucepan.

Bring to a boil and cook for 3 to 5 minutes.

Strain through a fine sieve or china cap.

Adjust to taste with lime juice, if necessary.

Keywords: Dessert, Easy, Sauce

( RG769 )