Amontillado Dessert Sauce

• 1 heaping tablespoon sugar
• Zest of one lemon
• 1/4 teaspoon freshly grated nutmeg
• 1/3 cup Amontillado or other dry sherry (I like the Lustau Solera Riserva Los Arcos)
• 1 heaping tablespoon of apricot jam (or nectarine, or peach, but see note below)
• 4 egg yolks
• 1/2 cup cream, scalded

1. In the top of a double boiler over simmering water (or bowl fitted over, but not touching, simmering water in a standard saucepan), stir together the sugar, lemon zest and nutmeg. Add the sherry and the jam and whisk together to blend thoroughly.
2. Beat in the egg yolks, one at a time, whisking briskly all the while. After blending in the last yolk, start stirring with a wooden spoon, and continue to stir, constantly, until the sauce thickens and coats the back of the spoon. Don't worry about any slightly harder bits around the edges of the bowl; just bring them back into the sauce and continue to stir.
3. When the sauce is thick, whisk in the hot cream until thoroughly blended.
4. Strain and serve. I hope you enjoy this.
5. NB: This is best served warm or hot. It holds well for a day or two, and can be reheated in a microwave on medium-low power, stirring well after every half minute or so, or in the top of a double boiler.
6. Also marvelous with quince jam, which gives the sauce a slightly pink hue.
7. This recipe was created by Food52 member AntoniaJames.

sugar, lemon, ubc, amontillado, apricot, egg yolks, cream

Taken from food52.com/recipes/32024-amontillado-dessert-sauce (may not work)