Brandy Caramel Sauce

• 7 tbsp (100 g) unsalted butter
• grated zest of 1 orange

Melt the butter with the orange zest and the sugar in a sauce-pan. Cook over low heat, gently swirling the pan occasionally until the caramel turns the color of tea. Be gentle, don’t stir too much, and it will be fine.

Pour in the brandy, remove from the heat, and stir until it’s a smooth sauce. WATCH OUT! It can splatter for a bit, and caramel is very hot!