Combine cherries, apples and tea in a heavy saucepan. Bring to a boil, then
reduce heat to low and simmer gently, uncovered, for 20 to 25 minutes or
until the cherries are plump and the apples are very soft. With a
slotted spoon, transfer the fruit to a food processor or blender and
process until smooth. (Do not discard cooking liquid in saucepan.) Return
the puree to the saucepan and stir in brown sugar and almond liqueur. Bring
to a boil, reduce heat to low and simmer, stirring often, for about 1 hour
and 20 minutes, or until thick and pasty. Let cool. (The butter can be
stored, covered, in the refrigerator for up to 2 weeks or in the freezer
for up to 6 months.) Makes about 2-1/2 cups. Eating Well Magazine/1992,
Recipe By : AnnieMiner
From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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