Warm bourbon-caramel sauce

Instructions

• Pour bourbon into a medium-size saucepan, preferably heavy-bottomed, and set over medium-high heat. Stir in sugar until mixed. Then bring to a boil, but do not stir. Instead, hold pan by handle and swirl occasionally until sugar completely dissolves, about 2 minutes. Continue boiling, uncovered. Mixture will be very bubbly and foamy. Swirl pan often until foam turns deep amber, 6 to 8 minutes. Remove from heat and stir in butter until melted.

• Stir in cream, vanilla and salt. Use right away or refrigerate, covered, up to 1 week. Reheat in saucepan or microwave on medium, stirring often, until melted and smooth. Great drizzled over sliced peaches and vanilla ice cream. Top with toasted pecans and sprigs of fresh mint.