Maple Walnut Cherry Topper
Spoon this over melty Camembert cheese or over ice cream for a decadent dessert. – Heather Howe
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 77 |
| pro | 1 g |
| total fat | 3 g |
| g sat. fat | trace |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
| folate | 2% |
-
1/4 cup (50 mL) dark or amber rum
1/2 cup (125 mL) quartered dried sour cherries
1 cup (250 mL) walnut halves
3/4 cup (175 mL) medium maple syrup
1/4 cup (50 mL) corn syrup
1/4 cup (50 mL) water
3/4 tsp (4 mL) cider vinegar
Preparation:
In large glass measuring cup, microwave rum at high for 30 seconds or until hot. Add cherries; let stand until plump, about 1 hour.
Meanwhile, quarter each walnut. Toast on rimmed baking sheet in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool.
In saucepan, bring maple syrup, corn syrup and water to boil over medium-high heat; reduce heat and boil gently until syrupy, about 7 minutes. Add cherry mixture; simmer for 1 minute. Remove from heat. Add walnuts and vinegar; let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month. Warm to spreading consistency if necessary before serving.
Meanwhile, quarter each walnut. Toast on rimmed baking sheet in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool.
In saucepan, bring maple syrup, corn syrup and water to boil over medium-high heat; reduce heat and boil gently until syrupy, about 7 minutes. Add cherry mixture; simmer for 1 minute. Remove from heat. Add walnuts and vinegar; let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month. Warm to spreading consistency if necessary before serving.
Source
Canadian Living Magazine: December 2006
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