Citrus Salad With Minted Caramel Sauce
3/4 cups packed brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon chopped fresh mint
4 to 5 oranges, sectioned
4 to 5 bananas or 1 pint strawberries (optional), sliced
Whole mint leaves
In heavy saucepan, combine sugar and cream. Bring to boil. Reduce heat, and cook until thickened, about 10 minutes. Stir in vanilla and chopped mint, and remove from heat. Let cool to room temperature.
Pour onto individual plates. Arrange fruit on top; garnish with mint leaves.
From Set to Fete Domain, November/December 1989
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