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

2.   A few tablespoons of flavored butter swirled into a warm sauce just as it is removed from the heat adds flavor and body to the sauce.

3.   But if you ordered that lamb, the apple tart with cinnamon ice cream and warm caramel sauce hewed to a more traditional theme.

4.   Cover the fish with the warm sauce.

5.   Drizzle with warm caramel sauce.

6.   Drizzle the warm ginger sauce over the chilled melon and serve at once.

7.   Drain it briefly on paper towels before serving with the warm sauce.

8.   For dessert, ginger ice cream topped with warm chocolate sauce.

9.   Generously spoon warm sauce over top of the ice cream and serve immediately.

10.   I watch Larry Haynie paint the freshly cooked ribs with warm sauce and cut them into portions the way a cat eyes someone opening a can of tuna.