| 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>
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”