1.   Coat with warm caramel sauce and serve with vanilla ice cream or clotted cream.

2.   Make caramel sauce by cooking butter and sugar in a pan until it turns a rich brown colour.

3.   Sauce should have appearance and texture of thin, emulsified caramel sauce.

4.   Another dish of ripe plantains is cooked slowly in a caramel sauce.

5.   Another adolescent fantasy was a fist-size ball of vanilla ice cream served over an Oreo crust with caramel sauce.

6.   At Vong in Manhattan, Pierre Reboul puts about three tablespoons of chopped cigar into three cups of caramel sauce, then strains it out.

7.   At Vong, Pierre Reboul, the pastry chef, serves caramelized pineapple surrounded by a drizzle of tobacco caramel sauce.

8.   - A chocolate cookie crumb crust layered with chocolate and banana ice cream, drizzled with amaretto caramel sauce and topped with bananas sounds decadent.

9.   A minerally green tea ice cream followed, then a ginger caramel sauce.

10.   A slightly more guilt-free caramel sauce dispenses with the butter and adds a touch of vanilla for flavor.