There are few things as wonderful as pie with a dollop of whipped cream on top. But when you add a whipped cream that has been enhanced with a bourbon flavored caramel sauce, well howdy, heaven is just a fork full away.

• ¼ c. butter
• ½ c. brown sugar
• ¼ c. + 2 c. heavy whipping cream
• 2 T. good bourbon
• freshly ground nutmeg, opt.

Whisk butter and brown sugar together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the quarter cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate. Beat the remaining 2 cups of whipping cream to stiff peaks. Add the cold caramel sauce and whip just until well blended. (The caramel sauce and whipped cream can be combined up to a few hours before serving.)

Lovely served on bread pudding and pumpkin, pecan, or apple pie with just a sprinkle of fresh nutmeg on top to provide color and a tough of spice, so to speak. Of course, straight out of the bowl is pretty marvelous too! Oh, and Mr. C. loves this on his morning latte.