This velvety sauce is a rich addition to many desserts. It is pictured above paired with a chocolate terrine but is wonderful with poached pears or baked apples.
Put 1/2 cup of sugar in a heavy bottomed saucepan and stir constantly over medium heat until the sugar begins to foam around the edges.Continue to cook without stirring until it turns dark brown and caramelizes.
At the same time in a small saucepan, heat 1 cup of heavy cream over low heat. Very carefully, stir the hot cream, a little at a time, into the caramelized sugar. Stir in the liqueur then transfer to a bowl to cool completely.
In a medium sized bowl, whip the remaining 1 cup of cream to soft peaks with a hand mixer set on medium. Fold in the liqueur-flavored cream.
Cover and refrigerate until ready to use. May be kept for up to a week