Rum Raisin Sauce For Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Rum |
| 1/2 | c | Seedless raisins |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1 | Stick cinnamon, optional | |
| 1/4 | t | Vanilla extract |
| 1 | T | Grated lemon peel |
| 1 | T | Grated orange peel |
| 1/2 | c | Coarsely chopped pecans |
| optional |
INSTRUCTIONS
Pour rum over raisins and let stand until raisins are puffed. Mix sugar, water and cinnamon and boil 2 minutes. Discard cinnamon and add raisins and rum. Cook for 5 minutes. Add vanilla. Remove from heat and add lemon and orange peel. Add nuts. Serve warm, over ice cream. Recipe by: Helen Corbitt's Potluck Cookbook Posted to MC-Recipe Digest V1 #841 by Crane Walden <cranew@foothill.net> on Oct 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1287
Calories From Fat: 333
Total Fat: 39.7g
Cholesterol: 0mg
Sodium: 13.6mg
Potassium: 905.7mg
Carbohydrates: 177.7g
Fiber: 9.7g
Sugar: 152.7g
Protein: 7.8g