Ingredients
1/4 cup gin or whisky
1/2 cup Golden syrup
1/2 cup syrup reserved from tinned pears
1 1/2 tsp salt
2 tsp carob syrup
1 tsp arrowroot powder
1 clove garlic - finely grated or crushed
Preparation
Add gin/whisky to a medium saucepan over high heat. Cook until reduced by half.
Reduce heat to medium. Add golden syrup, pear syrup and salt and stir until combined. Cook for 5 minutes or until reduced
Add other ingredients and whisk until smooth. Cook over lowest heat as sauce will froth up. Stir occasionally and keep cooking until thick and sticky.
When cool, store in airtight container in the fridge.
