 |
Apple Topping in Maple Rum- Sauce Recipe | |
Brunch | |
|
Ingredients:
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 pan, Whisk in: 1 T. dark rum 1/2 t. salt Combine and Add: 4 t. cornstarch 1 T. apple juice Apple-Sausage: 8 pork breakfast sausage links, fried, cut into chunks 3 cu. apple slices, peeled or unpeeled (about 3 apples)1/4-inch half- moons** 1/4 cup dark raisins (optional)
Directions:
Get a head start on the toppings by making the Maple-Rum Sauce the night before.Boil, reducing first 6 ingredients to 1 1/2 cups, 5 to 7 minutes. Strain and return to pan. Add rum and salt, return to a boil. Combine cornstarch and juice in a small bowl, then whisk into syrup to thicken. Next Day Reheat Maple-Rum Sauce, Add and heat through the cooked sausage, apple slices and raisins, if using them. Makes 3 1/2 to 4 cups
** To slice, first cut 4 sides from the tio and bottom. Then slice each into 1/4-inch half-moons.
My family loves this way of serving waffles. Particularly nice for a brunch. Enjoy..
| |