Try this Dried Fruit Desert recipe, or contribute your own.
Suggest a better description1. Place dried fruit and drambuie into a small, deep, heavy-bottomed saucepan and gently heat. Simmer for 5 min, but do not boil. Be very careful of flames, as drambuie may ignite. 2. Remove from heat and place in sterile perserve jar. Let cool then cover and refigerate. 3. Keep fruit for at least one week. (Fruit should keep for up to a month.) To serve, place chilled fruit and juice into shallow glass desert bowls and top with fresh whipped cream. (You may flavor the cream with a slight shot of dranbuie.) Recipe By : Joe Sweeney Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 20:00:36 +0800 (HKT) From: Joe Sweeney
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 | ||
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Calories: 362 | ||
Calories from Fat: 201 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 29.1mg | 1 % | |
Potassium 799.9mg | 21 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 37.6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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