Boil, Reduce, and Strain: |
| 1 |
cup pure maple syrup |
| 1 |
cup apple juice |
| 3 |
strips lemon peel |
| 1 |
T. fresh lemon juice |
| 1 |
vanilla bean, split, scraped |
| 1 |
cinnamon stick |
Return to Saucepan. Whisk in: |
| 1 |
T. dark rum |
| 1/2 |
t. salt |
Combine and Add: |
| 4 |
t. cornstarch |
| 1 |
T. apple juice |
|
Boil the first
6 ingredients for the Maple-Rum Sauce. Reduce to 1 1/2 cups, boiling
approximately 5–7 min. Strain.
Return to saucepan and whisk in dark rum
and salt. Return to a boil.
Combine cornstarch and juice in a small
bowl, then whisk into syrup to thicken.
Note: Make the Maple-Rum Sauce the night
before and chill. In the morning, reheat the sauce, add the
fruit, and simmer until warm.
| |
 |
| |
Add rum and salt; return to a boil. Combine cornstarch
and juice in small bowl, then whisk into syrup to thicken. |
|
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