Stir Fry Raisin Dessert Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Raisins,
1/2 cup: Dark rum,
3 tbsp: Butter,
2 tsp: Cornstarch,
1/4 cup: Packed dark brown sugar,
1 cup: Pecan pieces,
Directions:
For this recipe heat wok over medium heat.
Soak the raisins in the rum until soft, about one hour.
Melt butter in a wok or heavy skillet over MODERATE heat. Whisk in
the cornstarch until blended. Add brown sugar and stir until melted.
Add the pecan pieces and simmer for three minutes. Add the raisins
with the rum they were soaking in and simmer another 10 seconds.
Serve warm over ice cream or slices of plain cake.
Per serving: 384 cal;2 gm protein, 27 gm carbo; 27 gm fat; 23 mg
chol; 7 gm sat fat; 8 mg sodium.
Washington Post April 17, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Source from luhu.jp
Soak the raisins in the rum until soft, about one hour.
Melt butter in a wok or heavy skillet over MODERATE heat. Whisk in
the cornstarch until blended. Add brown sugar and stir until melted.
Add the pecan pieces and simmer for three minutes. Add the raisins
with the rum they were soaking in and simmer another 10 seconds.
Serve warm over ice cream or slices of plain cake.
Per serving: 384 cal;2 gm protein, 27 gm carbo; 27 gm fat; 23 mg
chol; 7 gm sat fat; 8 mg sodium.
Washington Post April 17, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Source from luhu.jp