Title: Rum Raisin Sauce for Ice Cream
Categories: None
Yield: 1 Servings

1/2	c	Rum
1/2	c	Seedless raisins
1/2	c	Sugar
1/4	c	Water
1		Stick cinnamon; optional
1/4	ts	Vanilla extract
1	tb	Grated lemon peel
1	tb	Grated orange peel
1/2	c	Coarsely chopped pecans; optional

Pour rum over raisins and let stand until raisins are puffed. Mix sugar, water and cinnamon and boil 2 minutes. Discard cinnamon and add raisins and rum. Cook for 5 minutes. Add vanilla. Remove from heat and add lemon and orange peel. Add nuts. Serve warm, over ice cream.

NOTES : Formatted by C. Walden (and very nicely done, too!) Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Helen Corbitt's Potluck Cookbook

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