The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 27, 2003
I had unexpected dinner guests the other night and needed a quick dessert. I had some Apricot Brandy Pound Cake (this site) in the freezer, but no ice cream or frozen topping. I had been intrigued with this recipe because of the nutmeg content, so I finally made it. I didn't have freshly grated, but used dried. It still came out wonderful. This sauce is soooo yummy. I know it would be great over ice cream, cake, bavarian cream, or whatever. You can make it as lemony as you want by increasing or decreasing the lemon juice.Thanks Ginger!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 15, 2003
My mother used to make a lemon sauce for gingerbread. When I saw this recipe, I just had to try it. I am so glad I did. This is a wonderful sauce for gingerbread! Thanks for the memories!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jan. 5, 2003
very easy to make and delicious. I served it with warm gingerbread. a big hit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 22, 2002
This is the best one I have ever tasted and is a great compliment to Bread Pudding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 26, 2001
The best and easiest I have ever made, wonderful with bread pudding.
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