| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 3/4 |
c |
Demerara sugar |
| 4 |
tb |
Golden syrup |
| 1 |
cn |
(14-oz) evaporated milk |
| 4 |
tb |
Chopped unsalted peanuts |
| 6 |
ts |
Cornflour (cornstarch) |
|
|
Pieces of apple; pear and banana and popcorn; to serve |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis)
Date: 27 Aug 1995 20:09:39 -0600
Put butter, sugar and golden syrup into a saucepan, and heat gently until
mixture begins to bubble, stirring occasionally. Allow to boil for 1
minute. Stir in evaporated milk and cook for 3-4 minutes until sauce is hot
and bubbling, then add chopped nuts. In a small bowl, blend cornflour
smoothly with 2 tablespoons water. Add mixture to sauce in pan and heat
until thickened, stirring. Pour into a fondue pot and place over a burner
to keep warm. Serve with pieces of apple, pear and popcorn. (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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