Pot-au-Feu Praline Sauce

Preparation info

  • Makes about

    2 cups

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

At Pot-au-Feu Restaurant in Providence, Rhode Island, pastry chef Lori Nadeau Richardson serves this chunky caramel-nut sauce over a vanilla mousse. There’s little it wouldn’t taste good on: ice cream or frozen yogurt, fresh peaches, angel food cake or spongecake.


  • 3 cups sugar
  • 1 cup cold water
  • Pinch cream


  1. Place ½ cup of the sugar in a saucepan with ½ cup of the cold water. Bring to a boil, stirring to dissolve the sugar completely. Remove from the heat and set aside.
  2. In a heavy