| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar 250 mL |
| 2 |
c |
Water 500 mL |
| 1/2 |
c |
Rum 125 mL |
| 1 |
c |
Dried apricots 250 mL |
| 1 |
c |
Pitted prunes 250 mL |
| 1/2 |
c |
Dried cherries 125 mL |
INSTRUCTIONS
Place sugar and water in a saucepan and bring to a boil. Cook 5 minutes.
Add rum.
Add fruit to syrup. Bring to a boil, reduce heat and cook 5 minutes. Remove
from heat and cool fruits in syrup in saucepan.
Serve fruit warm or room temperature on top of almond cake, angel cake, or
any plain cake. Drizzle juices over cake. (Garnish with fresh mint.)
Converted by MC_Buster.
NOTES : Serve with Almond Cake. Yields 8 to 10 servings
Converted by MM_Buster v2.0l.
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