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Kate Heyhoe  

Nutmeg Syrup

 

2 tablespoons sugar
2 tablespoons water
1 tablespoon dark rum
1 teaspoon nutmeg

Bring sugar and water to boil in a small saucepan. Cook and stir until sugar dissolves. Stir in rum and nutmeg. Use when cooled. Serve over ice cream, crepes or pancakes, or with the nutmeg recipes below.

 
 

Kate's Global Kitchen, December 2001

12/01/01     Holiday Food Gifts & Festive Recipes
12/08/01     The Elemental Crème Anglaise
12/15/01     A Praline Primer
12/22/01     Nutmeg: A Gift from Grenada
12/29/01     Famous Last Words: The Lighter Side of Food
                  (includes Cozy New Year's Recipes)

 
 
 

Copyright © 2001, Kate Heyhoe. All rights reserved.

 


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