COMMENT:
No one made yams better than Mamere. She often substituted seasonal
fruit at different times of the year to give the yams that special
touch. Her favorite was a combination of red and green apples spiced
with golden raisins.
INGREDIENTS:
- 2 (24-ounce) cans Bruce cut yams, reserve syrup
- 1 cup golden raisins
- 1 1/2 tbsps corn starch
- 1 red apple, cubed
- 1 green apple, cubed
- 4 tbsps butter
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp Spice Island orange peel
METHOD:
Preheat oven to 350 degrees F. Drain yams and reserve the juice
of 1 1/2 cans. Layer the yams in a 9 x 13" ceramic baking dish
and top with raisins. Dissolve the corn starch in one cup of the
yam syrup and set aside. Using a paring knife, cube the apples,
skin-on, into 1/4-inch cubes. Submerge the apples in water to retain
their color. In a cast iron skillet, melt butter over medium high
heat. Add remaining yam syrup and dissolve corn starch, brown sugar,
cinnamon, nutmeg and orange peel. Bring to a rolling boil, stirring
constantly, until mixture resembles a thickened syrup. Lower heat,
add diced apples and cook approximately 5 minutes. Ladle the apple
syrup over the yams until the juice reaches the top of the yams.
Cover and bake 1 1/2 hours. |
