1 1/2 cups heavy cream
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3 tablespoons Armagnac
In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.