Drunken Pig

Not quite a drunken pig but the Bundaberg Red Rum, Balsamic Vinegar Apple Butter Sauce did have a nice kick to it. I just sauteed some apple slices in butter after having soaked them in red rum and balsamic for an hour. Then reduced the rum and vinegar then emulsified with butter. The apple took on the rum flavour and the sauce took on an apple flavour. Served with pumpkin, potato and carrot mash, snowpeas and mushrooms and a nice juicy pork fillet it was an excellent dinner