|1 tablespoon||Rum or lemon juice|
|4 tablespoons||Fine granulated sugar|
|3 tablespoons||Cold water|
Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use.
Beat eggs with the sugar and cold water, then add the apple mixture. Cook according to directions, fold and serve.
To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3-4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.
NOTES : The apples may be replaced by peaches, pears or other seasonal Ontario fruits and prepared in the same manner. The recipe is easily doubled.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 25, 1997
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