Directions
- 1Open the can of coconut cream and pour it into a saucepan.
- 2Add six peppercorns, four cloves, and a cinnamon stick to the saucepan.
- 3Add two tablespoons of ground cinnamon and two tablespoons of ground ginger.
- 4Grate the zest of one lemon into the saucepan.
- 5Add two cups of sugar and the juice of one lemon.
- 6Add a sprig of fresh rosemary and a pinch of salt.
- 7Stir the mixture well with a whisk.
- 8Place the saucepan on the stove, cover it, and bring it to a simmer.
- 9Reduce the temperature to medium-low and simmer for 30 minutes, or until the sauce reaches a thicker consistency.
- 10Remove the spices from the sauce before serving.
Ingredients
- 1 can coconut cream
- 6 pieces black peppercorns
- 4 pieces cloves
- 1 piece cinnamon stick
- 2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 piece lemon
- 1 sprig rosemary sprig
- 1 pinch salt
- 2 cups sugar
Equipment
can openerknifegraterwhisksaucepan with lidladlesmall bowl
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