|by Gerald Hill|
This is a guide to the very best of Napa Valley. It takes you to the most interesting restaurants and wineries, as well as the most intriguing sho...
Results 1 - 10 of 20 for rummed plums
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Scald milk and ... bake. Soak the plums in a little ... ingredients together or process in a blender or food processor until smooth. Use for filling Kolackies.
Coarsely chop the ... in brandy or rum. Cover and store in ... (canning jars work well) for 2-3 days before using; can be made up to 7 days in advance.
1. Combine plums and water in ... Add walnuts and rum. 3. Pour ... vacuum seal. If jar does not seal, reprocess or refrigerate conserve until it is used.
Crush fruit in ... Simmer, covered 5-10 minutes. Stir often. Boil hard for 1 minute. Remove from heat, stir in pectin, then rum. Stir to cool for 5 minutes.
Place fruit in large bowl, sprinkle in sugar and rum; toss well. Marinate 30 minutes before serving.
Mix defrosted strawberries, ... cherries, peaches and plums. Add cantaloupe, banana and rum. Mix well. Taste better when done day before serving. Serves 10.
Strain plum liquid into a ... saucepan (reserve the plums). Add sugar, ... flames die down, stir to mix well and serve over ice cream or pound cake. Serves 4.
Preheat oven to 375 degrees. Heat oil in a Dutch oven or heavy ovenproof casserole. Over medium-high heat, brown meat well on all sides, sprinkle ...
Peel and chop plums and apricots. Mix in raisins and rum flavoring. Prepare whipped ... until set. One serving (one dish) = 1 fruit exchanges. 45 calories.
Sprinkle chops with ... melt, add chutney, rum, (a little ... - slice of lime for color on top. Arrange bananas. Serve with baked potato and green beans.
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