Recipe - Rum Raisin Sauce For Ice Cream

One half cup Rum
One half cup Seedless raisins
One half cup Sugar
One fourth cup Water
1 Stick cinnamon; optional
One fourth teaspoon Vanilla extract
1 tablespoon Grated lemon peel
1 tablespoon Grated orange peel
One half cup Coarsely chopped pecans;
optional

Pour rum over raisins and let stand until raisins are puffed. Mix sugar,
water and cinnamon and boil 2 minutes. Discard cinnamon and add raisins and
rum. Cook for 5 minutes. Add vanilla. Remove from heat and add lemon and
orange peel. Add nuts. Serve warm, over ice cream.

Recipe by: Helen Corbitt's Potluck Cookbook

Posted to MCRecipe Digest V1 #841 by Crane Walden cranew@foothill.net on
Oct 12, 1997