| 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 |
ts |
Ground nutmeg |
| 75 |
g |
Butter |
| 2 |
|
Eggs |
| 1/2 |
c |
Castor sugar |
| 1 |
ts |
Vanilla essence |
| 1 |
c |
Flour |
| 1 |
tb |
Rum or brandy |
|
|
Icing sugar |
INSTRUCTIONS
HOT TODDY FRUIT SALAD
MADELEINES
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.
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