| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude1 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Figs |
| 2 |
c |
Apple juice |
| 4 |
|
Apples |
| 1/2 |
c |
Rum or brandy |
| 1/4 |
c |
Brown sugar |
| 1/2 |
t |
Ground nutmeg |
| 75 |
g |
Butter |
| 2 |
|
Eggs |
| 1/2 |
c |
Castor sugar |
| 1 |
t |
Vanilla essence |
| 1 |
c |
Flour |
| 1 |
T |
Rum or brandy |
|
|
Icing sugar |
INSTRUCTIONS
Hot Toddy Fruit Salad: Place figs in a saucepan with apple juice and
leave to soak for 2 hours. Peel apples and cut into quarters,
removing cores. Heat figs with rum, brown sugar and apples. Cook over
a low heat until apples are tender. Stir in nutmeg. Serve warm with
Rum Madeleines. Madeleines (Makes 24): Grease madeleine tins or small
cake tins and dust with flour. Melt butter and leave to cool. Beat
eggs, sugar and vanilla until thick and light. Sift flour and fold
through egg mixture with butter and rum. Three-quarter fill tins with
mixture. Bake at 200 C for 8 minutes. Turn onto a wire rack to cool.
Dust with icing sugar. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”