Three Nordic sauces to take your dessert to the next level: an apple compote, a sweet cherry topping and a fudgy Finnish caramel
Combine the cherries, sugar in a small pot. Add 200ml water, bring to a simmer and cook until the cherries are tender.
Mix the potato starch with a little water and pour into the pot, stirring constantly. Return to a simmer and cook for another two to three minutes. Add the alcohol, if using, just before serving the sauce.is different from other fudge and caramel sauces made in the Nordic countries in that a great part of its flavour comes from the aroma of caramelising lactose – much like Frenchor the Latin American dulce de leche. The name comes from the Russian word тянучки as a dessert.
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