Yield: 1 servings
|75 grams||Brown sugar|
|3½ \N||Floz red wine|
|2 teaspoons||Redcurrant jelly|
|½ \N||Lemon; rind of|
Melt the butter in the pan and add the sugar. Add the blackberries and mix carefully. Add the Pernod to the hot pan and set alight.
Add the red wine and lemon juice and bring to the boil, add the redcurrant jelly. Add the lemon juice and rind and reduce by boiling.
Remove from the heat and serve with the dessert omelette.
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Carlton Food Network
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