Brown Sugar Rum Sauce recipe

Serve over fresh pineapple, sliced pears, peaches, or any other fresh fruit. It has a creamy texture and a sweet taste.

2 eggs, separated
1/2 cup brown sugar, firmly packed
1 cup heavy cream
2 tablespoons rum
Freshly-grated nutmeg (to garnish)

Beat egg yolks until thick, then gradually beat in 1/4 cup of the brown sugar; set aside. Beat egg whites until soft peaks form, and gradually beat in remaining 1/4 cup brown sugar. Fold egg yolk mixture into meringue. Whip cream until stiff and stir in rum. Fold into egg mixture. Spoon into a sauceboat and garnish with grated nutmeg. Chill until ready to serve.