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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Don't recall the origins of this one, but it is rich and yummy and great for holidays. Ingredients:
1/2 cup light rum |
1/2 cup raisins |
6 white pearl onions, peeled and cut in half |
1/4 cup butter or 1/4 cup margarine |
1 1/2 lbs small whole carrots |
1/2 cup dry white wine |
1 teaspoon chopped fresh dill weed (optional) |
1/2 teaspoon salt |
1 cup heavy whipping cream |
Directions:
1. Pour rum over raisins.
2. Let stand 30 minutes.
3. Cook onions in butter/margarine in 10 inch skillet over low heat for 5 minutes, stirring occasionally until onions begin to soften.
4. Stir in carrots, raisins and rum.
5. Cook until rum is evaporated.
6. Stir in wine, salt and dill weed.
7. Cover and cook over medium heat 20 minutes or until carrots are tender.
8. Stir in heavy cream and heat to boiling.
9. Boil uncovered for 5 minutes.
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