1 c Heavy cream
3 tb Frangelica liqueur
1 c Butter,cold chipped
1. In medium saucepan, slowly reduce cream and Frangelica together until
approximately 6 tablespoons remain.
2. Slowly add butter, a few chips at a time, swirling pan constantly to
incorporate butter into cream (do not stir); continue swirling until all
butter has been added.
