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Ingredients
Directions
- 1. Place dry fruit and drambuie into a small, deep, heavy-bottomed saucepan and gently heat. Simmer for 5 minutes, but don't boil. Be very careful of flames, as drambuie may ignite.
- 2. Remove from heat and place in sterile perserve jar. Let cold 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.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 100 | 72% |
| Total Fat 11.38g | 14% |
| Saturated Fat 6.93g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 12mg | 1% |
| Potassium 209mg | 6% |
| Total Carbs 8.85g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.69g | 4% |
| Protein 1.62g | 3% |
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