lumicero/recipes-ing2inst huggingface dataset:
Title: Never-Fail Chocolate Souffles
Ingredients:
- 1/4 cornstarch
- 2 Kahlua
- 1 white sugar
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
3. Add a little of the cream and whisk to make a smooth paste.
4. Whisk in remaining cream and the liqueur.
5. I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
6. If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
7. In a large bowl, beat egg whites until almost stiff.
8. Slowly beat in sugar and beat until stiff and glossy.
9. Now gently whisk a quarter of the egg whites into the cocoa mixture.
10. Gently fold in another quarter.
11. Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
12. Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
13. The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
14. Don't worry, even if you only get 6 they will be wonderful.
15. Set custard cups into a deep baking pan and carry this to the oven.
16. Open oven, pull out rack, and set down pan.
17. Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
18. (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
19. The centres will be a little runny, as they should be.
20. Serve immediately.
Title: A Different Chocolate Eclair Cake (Dessert)
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 3 Cool Whip
- 1 butter
- 2 light corn syrup
- 3 vanilla
- 2 powdered sugar
- 1 milk
- 1 1/2
- 3
Instructions:
1. Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
2. Mix pudding and milk, then fold in cool whip.
3. Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
4. Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
5. Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
6. You will have Club crackers left.
Title: Chocolate Nut Upside Down Cake
Ingredients:
- 3/4 dark brown sugar
- 2 1/2 unsalted butter
- 3 water
- 1 1/4 flour
- 6 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1/4 unsalted butter
- 1/4 sugar
- 5 vanilla
- 1 eggs
- 1 buttermilk
- 3
- 1/2
Instructions:
1. Heat oven to 350°F and lightly butter the sides of a 9"x2" round cake pan.
2. To make caramel:.
3. In a small saucepan, combine the brown sugar, butter, and water. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly. Scatter in the nuts evenly and gently press them inches.
4. To make the cake:.
5. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar; continue beating until fluffy. Stir in vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter and mix on low speed just until the flour disappears. Add the buttermilk and mix until just blended. Lightly mix in the remaining flour. Scoop spoonfuls of batter onto the nuts and gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the ingredients.
6. Bake until a pick inserted in the center comes out clean, about 45 minutes.
7. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 3 minutes to let the topping settle. Gently remove the pan and serve slightly warm or at room temperature. Enjoy!
Title: Chocolate Fudge Cookies
Ingredients:
- 2 1/2 sweetened condensed milk
- 1 butter
- 3 unsifted flour
- 2 baking soda
- 1/2 vanilla extract
- 1
Instructions:
1. In a microwave safe bowl, melt chips (about 2 minutes).
2. Add milk and butter; stir well.
3. Add rest of ingredients and mix well.
4. Divide dough into thirds; make each an 8" roll.
5. Wrap in wax paper; chill 2 hours.
6. Cut cookies 1/4" and place on ungreased cookie sheet.
7. Bake 7-9 minutes at 350°F.
8. Cool.
9. Store in airtight container.
Title: Orange Pecan Whole Wheat Chocolate Chip Cookies
Ingredients:
- 1 whole wheat flour
- 2 white flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 brown sugar
- 2 vanilla extract
- 1 eggs
- 2 pecans
- 1 chocolate chips
- 1 1/2
Instructions:
1. Heat oven to 375 degrees.
2. Grease cookie sheets (I used stoneware and did not grease the stones).
3. Blend flours, baking powder and salt in a small bowl; set aside.
4. In a separate bowl, cream butter and brown sugar.
5. Add orange extract, vanilla extract, and eggs, one at a time, mixing well between each one.
6. Add flour mixture and stir until well combined.
7. Stir in pecans and chocolate chips.
8. Drop by rounded teaspoons on cookie sheet. Flatten slightly. (I open the oven about a minute before they are done and quickly flatten with a fork because I found the dough to be too sticky to flatten easily before baking).
9. Bake 9-12 minutes, until edges are barely golden brown. Do not overbake. Even slightly underdone is o.k. so the cookies will stay soft.
10. Store in an airtight container. Then eat for breakfast, or a snack, or whenever. Because, you know, these are healthy :).
Title: Sandtarts
Ingredients:
- 1/2 unsalted butter
- 1 white sugar
- 1 egg
- 2 flour
- 2 baking powder
- 1/4 salt
- 2 white sugar
- 1/3 cinnamon
- 1 pecan halves
- 1 - 1 1/2
Instructions:
1. Cream butter and sugar until fluffy; add egg and beat well.
2. In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
3. Cover and chill at least 6-8 hours (or overnight).
4. Preheat oven to 350°F Lightly grease cookie sheets.
5. Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
6. Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.
7. Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
8. Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
9. Place a pecan half in the center of each square.
10. Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
11. Cool completely; store in airtight container.
Title: Strawberry Cream Cheese Cupcakes
Ingredients:
- 18 sour cream
- 8 water
- 1/2 eggs
- 1/2 cream cheese
- 2
- 4
- 1
Instructions:
1. Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
2. Spoon batter into 24 muffin cups with paper baking cups.
3. Place strawberry preserves in small bowl and stir until smooth.
4. Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
5. You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
6. Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake, some preserve may show slightly on the top.
7. Cool completely and frost with cream cheese frosting.
Title: Dairy - Free Orange Loaf
Ingredients:
- 1/2 soymilk
- 1 self raising flour
- 1 1/4 salt
- 1/8 caster sugar
- 1 margarine
- 3
- 1/3
Instructions:
1. Sift together the Flour and Salt.
2. Add remaining ingredients (told you it was easy).
3. Mix for 2 minutes using a handheld Electric Beater.
4. Line an 8x5 inch loaf pan with baking paper and pour in the mixture.
5. Bake for 28 minutes at 180*c (370*f).
6. Slice and Serve!
Title: Pina Colada Fruit Dip
Ingredients:
- 1 crushed pineapple with juice
- 1 vanilla instant pudding mix
- 1 milk
- 3/4 sour cream
- 1/2
Instructions:
1. In food processor or blender combine all ingredients.
2. Cover; blend for 30 seconds (if using a blender, stir after 15 seconds).
3. Refrigerate for several hours to blend flavors.
4. Serve with fresh fruit.
Title: Easy Chocolate Icing
Ingredients:
- 2 butter
- 1 chocolate chips
- 1
Instructions:
1. In a small bowl, melt the butter in the microwave.
2. Stir in chocolate chips until melted.
3. Add the frosting, blending until smooth.
4. I like to put the frosting on the brownies while they are still slightly warm, then refrigerate until set.
Title: Light Apple Dumplings
Ingredients:
- 2 1/4 all-purpose flour
- 3 sugar
- 1/3 skim milk
- 1 vanilla extract
- 1/2 unsweetened applesauce
- 1 unsweetened applesauce
- 3 tart apples
- 3 brown sugar
- cinnamon
Instructions:
1. PIE CRUST.
2. Mix flour and sugar in bowl.
3. Pour milk, vanilla, and applesauce into the same measuring cup. Do not stir.
4. Add all at once to flour.
5. Stir with fork until well mixed, then form dough into three balls.
6. With a rolling pin roll out one ball at a time between two 12-inch squares of waxed paper using short, brisk strokes until pastry is the desired size and thickness.
7. Core apples.
8. Place an apple upside down on a crust and fill empty core with brown sugar.
9. Sprinkle with cinnamon to your liking.
10. Gather crust around apple and place on greased baking sheet.
11. You can butter the tops if you like.
12. Place Prepared dumpling in oven for 1 to 1 and a half hours. Or until top is lightly browned.
13. I made mine in a toaster oven so I do not know how long these would take in a conventional oven.
14. Enjoy!
Title: Num Chet Chien (Cambodian Banana Nuggets)
Ingredients:
- 1 banana
- 6 icing sugar
- 12 chocolate
- 12 cream cheese
Instructions:
1. Cut each spring roll wrapper in half.
2. Brush the piece of wrapper with water to soften it, place a piece of banana at one end and roll it up just like you were rolling a spring roll - don't worry about making it too neat.
3. Continue with all the rest of the banana pieces and wrappers.
4. Heat a lot of oil in a wok, pan or deep fryer.
5. Take a small square of the wrappers or a cube of bread to test if the oil is hot enough - if the oil fizzles around it and it crisps up quickly then the oil is hot enough.
6. Deep fry the wrapped bananas in the hot oil for about 4-5 minutes or until they're browned slightly. Remove and drain on paper towel.
7. Roll them in the icing sugar and eat them immediately while they're nice and hot.
8. VARIATIONS:
9. Here are some variations that the author has tried and loved:
10. Add a small chunk of dark chocolate with the piece of banana.
11. Or add a slice of cream cheese with the piece of banana (it goes all melty and yummy).
Title: Black Bottom Mini Brownie Cups
Ingredients:
- 1 cream cheese
- 2 1/2 granulated sugar
- 1 unsalted butter
- 1 vanilla extract
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/4 all-purpose white flour
- 2 salt
- 3/4 baking soda
- 1/2 - 1 egg
- 1/4 vanilla extract
- 1/8
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 24 mini muffins pans or coat with nonstick spray.
3. For the Cream Cheese Layer:
4. In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
5. Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
6. For the Chocolate Layer:
7. In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
8. In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
9. Stir in the flour mixture until evenly incorporated.
10. Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
11. Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
12. Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
13. Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.
Title: Easy Bake Oven Butter Cream Frosting Mix
Ingredients:
- 2 icing sugar
- 3 non-fat powdered milk
- 6 peanut butter
Instructions:
1. In a medium bowl, combine icing sugar and milk powder. Stir with wire whisk to blend. With a pastry blender, cut in peanut butter.
2. Spoon about 1/3 cup mixture into each 8 small containers or Ziploc bags. Seal tightly. Label with date and contents.
3. Store in cool dry place. Use within 12 weeks.
4. To Use:
5. In a small bowl mix 1 package Butter Cream Frosting with 3/4 teaspoon water. Stir well with a spoon until smooth and creamy. Add a drop or two of vanilla if desired.
6. Each pack makes about 1/4 cup of frosting.
Title: Lemon Snowball Torte
Ingredients:
- 1/3 lemon juice
- 1 sweetened condensed milk
- 1 lemons, rind of
- 2 flaked coconut
- 1 1/2
- 1
Instructions:
1. First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
2. Then, fold in whipped cream.
3. Cut the angel food cake into 3 horizontal pieces.
4. After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
5. Spread 2nd layer with 3/4 cup of cream mixture.
6. Add the third and final layer and top with remaining cream mixture over the top and sides.
7. Sprinkle coconut over all sides and top of cake, patting into place.
8. Cover.
9. Refrigerate for 4 to 12 hours.
10. NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.
Title: Flan De La Abuela Flor. the Best and Easiest Cuban - Peruvian Fl
Ingredients:
- 5 eggs
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla extract
- 1 granulated sugar
- 1
Instructions:
1. Pre heat Convection or conventional oven at 350.
2. Put the sugar in a pan at high temperature. When the sugar starts melting lower to medium heat and take the pan from the heat and move in circular directions, put it back to the heat for few seconds and move the pan again until the sugar is totally melted. Be careful with sugar. It could burn you really bad. And it could get burn itself. If that happens, start over with a new cup of sugar.
3. Put the caramel (melted sugar) inside the baking dish and move it around, so all the bottom of the dish is cover in caramel.
4. Put all the rest of the ingredients in the blender. Blend for 2 minutes.
5. Pour the mix into the baking dish, over the caramel.
6. Put it in water bath. It means, put a bigger baking dish inside the oven, then put the baking dish that holds the flan mix inside the big baking dish and add very hot water inside the bigger baking plate. Do not add water into the flan mix. Put an inch or so of hot water, so the caramel doesn't burn while cooking in the oven.
7. Bake it for 60 minutes (1 Hour).
8. Put it away without the big baking dish. Let it cool for 30 minutes.
9. When is cold put a big flat dish on top of the baking dish and flip it. You will see the flan with the caramel on top.
10. Enjoy it!
11. Don't forget to put extra caramel on top of each portion you serve :D yum yumm!
Title: Turkish Delight Cupcakes
Ingredients:
- 125 butter
- 3/4 sugar
- 3 eggs
- 1 rose water
- 1/2 sour cream
- 1 plain flour
- 1 baking powder
- 12
Instructions:
1. Preheat oven to 180ºC.
2. Grease and flour a 12-hole standard muffin pan (or 36 mini) or line with individual paper cases.
3. Cream butter and sugar until pale. Beat in eggs, rose water and sour cream.
4. Fold in sifted dry ingredients.
5. Pour into prepared tins and poke a piece of Turkish delight into each (cut Turkish delight to fit mini size).
6. Bake for 25 minutes or 15 minutes for mini size or until a skewer inserted into the cake part (not the Turkish delight part) comes out clean. Makes 12 (or 36 mini) cup cakes.
Title: Oma's Spritz Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 1 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1/8 chocolate
Instructions:
1. Mix butter, sugar, egg and almond extract until well mixed.
2. In seperate bowl, mix all purpose flour, baking powder and salt.
3. Mix dry ingredients gradually into wet until well incorporated.
4. Press dough through a cookie press onto a parchment lined cookie sheet.
5. I like pressing mine through a star shape, and making candy cane shapes or 2 inch straight line.
6. Bake on 350 for 8 to 10 minutes.
7. Cool and dip ends into melted chocolate and sprinkle with candied sprinkles.
8. Place on waxed paper to let chocolate harden.
9. Enjoy!
Title: No Bake Peanut Butter Logs
Ingredients:
- 1 1/2 old-fashioned oatmeal
- 1 creamy peanut butter
- 1 1/2 butter
- 4 honey
- 2
- 1/2
Instructions:
1. To toast the oatmeal, preheat oven to 350. Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
2. In a medium bowl, combine the peanut butter and the nonfat dry milk. Stir in the toasted oatmeal and set aside.
3. In a small saucepan over medium heat, melt the butter. Stir in the honey. Pour the butter mixture over the peanut butter mixture, and stir until well combined. Allow to cool slightly.
4. Shape into about 40 logs, each about 2 1/2 inches long. Place the logs onto a wire rack or parchment lined baking sheet and set aside.
5. Melt the chocolate chips, drizzle over peanut butter logs. Serve immediately or store covered in the refrigerator for up to one week.
Title: Color Flow Icing
Ingredients:
- 1 confectioners' sugar
- 2 water
- 1/4 water
- 1
Instructions:
1. Make sure all utensils are grease-free.
2. Using an electric mixer, blend all ingredients on low speed* for 7 minutes. Color flow icing "crusts" quickly so keep it covered with a damp cloth while using. Stir in desired icing colors**.
3. *If using a hand mixer, you may have to use a higher speed.
4. **Wilton icing Colors work best and do not affect icing consistency.
Title: Spicy Molasses Raisin Jumbles
Ingredients:
- 3/4 butter
- 1 light brown sugar
- 1/4 dark brown sugar
- 1 molasses
- 2 1/4 egg
- 2 unsifted flour
- 1 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 salt
- 1 1/4 ground cloves
- raisins
- granulated sugar
Instructions:
1. In a large bowl, cream together the butter and brown sugar until smooth and fluffy.
2. Add the molasses and egg; blend until smooth.
3. In another bowl, sift together the flour, baking soda, salt, and spices; stir into the creamed mixture just until combined.
4. Gently stir in the raisins.
5. Cover and chill dough about 30 minutes.
6. Preheat oven to 375*F.
7. Line 2-3 cookie sheets with parchment paper.
8. Shape dough into 1" balls; roll in granulated sugar to coat generously.
9. Space 2" apart on the cookie sheets.
10. Bake for 12-14 minutes, or until the edges are firm and the centers are still slightly soft.
11. Transfer cookies to wire racks and cool completely.
Title: Strawberries With Apricot Cinnamon Glaze
Ingredients:
- 1 strawberry
- 2 walnuts
- 1/4 light brown sugar
- 2 ground cinnamon
- 1/2 - 1
Instructions:
1. Place berries in mixing bowl.
2. In small saucepan over medium heat, stir preserves until soft and warm; set aside to cool.
3. In small bowl, stir together walnuts, brown sugar and cinnamon.
4. Pour preserves over berries; toss gently until berries are lightly coated. Sprinkle with walnut mixture; toss to mix. Divide among stemmed glasses or bowls to serve.
Title: Low-Carb, and Gluten-Free Donuts
Ingredients:
- 3 eggs
- 3 cream cheese
- 1 baking powder
- 1/8 cream of tartar
- 1 Splenda sugar substitute
- 2 Splenda sugar substitute
- 2 heavy whipping cream
- 1 butter
- 2
Instructions:
1. Donuts:
2. Preheat oven to 300 degrees F.
3. In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
4. In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
5. Place in ungreased, nonstick angel food miniature cake pans.
6. Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack. Makes 4 crullers.
7. Nutritional information without glaze/with glaze (glaze will easily coat 6-8 crullers):
8. Calories: 218/273, Carbohydrates: 2/1, Fiber: 0/1, Net Carbohydrates: 2/3, Protein: 7.5 grams/ 8 grams, Fat: 18 grams/ 24 grams.
9. Chocolate Glaze:
10. 2 Lindt 80% dark chocolate squares (buy in candy bar).
11. 1 Tbsp davincis vanilla sugar free syrup.
12. 2 small packets Splenda.
13. 2 Tbsp heavy whipping cream.
14. 2 Tbsp butter.
15. In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.
16. Will coat 6-8 crullers, and can be used for other purposes.
17. This does dry to a shiny glaze.
18. Keep unused portions and completes recipes in cooler temperatures.
19. Nutritional information for entire chocolate glaze recipe:
20. Calories: 349, Carbohydrates: 5, Fiber: 2, Net Carbohydrates: 3, Protein: 3, Fat: 36.
Title: Raspberry Citrus Bars
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 2 all-purpose flour
- 4 eggs
- 1 1/2 granulated sugar
- 1/3 lemon juice
- 2 all-purpose flour
- 1/4 baking powder
- 1 raspberries
- 1 1/2 blueberries
- powdered sugar
Instructions:
1. For crust, beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar; beat until combined, scraping sides of the bowl occasionally. Add the 2 cups flour; beat until combined. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes or until golden.
2. Meanwhile, for filling, combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder in a large mixing bowl. Beat for 2 minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
3. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown and filling is set. Cool in pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar.
4. Make-Ahead Tip: Cover and store in the refrigerator up to 2 days. Or, place cut bars in a storage container or freezer bag and freeze up to 1 month. Thaw, covered, in the refrigerator.
Title: Drambuie Spiced Peaches
Ingredients:
- 1 1/4 cold water
- 1 caster sugar
- 1/4 nutmeg
- 1 cinnamon stick
- 10
- 4
Instructions:
1. Combine water, sugar, nutmeg and cinnamon stick in a pan and cook over very low heat until sugar dissolves.
2. Increase heat and bring mixture to a boil.
3. Boil rapidly one minute.
4. Remove pan from heat.
5. Put peaches in syrup and return to heat.
6. Poach peaches over low heat for 3 minutes.
7. Let fruit cool in syrup.
8. Stir in Drambuie.
9. Refrigerate at least 4 hours before serving.