| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Chicago |
Condiments, Fruits |
2 |
Cups |
INGREDIENTS
| 1/2 |
c |
Currants |
| 1/2 |
c |
Dark rum |
| 3 |
|
Gala or fuji apples, peeled/ |
|
|
halved/finely chopped |
| 1 1/2 |
T |
Unsalted butter |
| 1/4 |
c |
Maple syrup |
|
|
minutes. Combine apples and butter in a large saut, minutes. Combine apples and butter in a large saute pan. |
INSTRUCTIONS
Place currants in a small bowl. Add rum and mix well. Set aside for
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. Add maple
syrup. Cook, stirring occasionally, for 2 minutes. 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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