Gingered Caramel Sauce

    • 1 cup sugar The Perfect Purée Ginger,  thawed
    • 1/4 cup water
    • 2 tbsp. corn syrup
    • 1/2 cup cream
    • 1/4 cup unsalted butter, cut into pieces
    • 1/4 cup créme fraiche
    • 1 cup sugar
    • 1 tsp. vanilla
    • 1/8 tsp. salt
1. Stir sugar, water and corn syrup in saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber.
2. Remove from heat and whisk in cream, butter and then crème fraiche. Add Ginger, vanilla and salt. Serve hot. Can be made ahead and reheated before serving.