Boil the apple poaching liquid until reduced to
Put the brown sugar and butters in a medium saucepan and cook, while stirring, over medium heat until the brown sugar is dissolved. Increase the heat to high and bring to a boil. Cook for another 2 minutes.
Off the heat, stir in the poaching liquid from the apples. Return to medium heat and cook until the mixture forms a sticky, fudgelike mass. Remove from the heat and whisk in the sour cream. Set aside until serving or refrigerate, covered, for up to 2 weeks.
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