| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chicago | Condiments, Fruits | 2 | Cups |
INGREDIENTS
| 1/2 | c | Currants |
| 1/2 | c | Dark rum |
| 3 | md | Gala or fuji apples; peeled/ halved/finely chopped |
| 1 1/2 | tb | Unsalted butter |
| 1/4 | c | Maple syrup |
INSTRUCTIONS
1. Place currants in a small bowl. Add rum and mix well. Set aside for 20 minutes. 2. Combine apples and butter in a large saute pan. Cook over high heat, stirring often, for 3 minutes. Add currants and rum (if the rum ignites, cover pan with a large lid until the flames die down, about 15 seconds), and cook for 1 1/2 minutes. 3. Add maple syrup. Cook, stirring occasionally, for 2 minutes. 4. Serve immediately or refrigerate in a tightly sealed container up to 5 days. Source: Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <placel@worldnet.att.net>
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