Treaty Oak Rum Sauce

1/2 cup butter, melted
1/2 cup confectioner’s sugar
1/2 cup heavy whipping cream
1 teasp vanilla
1-3 Tablespoons Treaty Oak Rum or to taste

Combine first 3 ingredients in small saucepan, bring just to light boil over med-hi heat. Remove from heat, stir in vanilla & rum.  Serve hot over warm persimmon pudding.

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