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Składniki:
•
• 5 dag migdałów
• 4 dag rodzynków
• 4 dag masła
• 2 dag mąki
• sól, pieprz
• goździki
• miód i sok z cytryny do smaku
Wykonanie:
Migdały sparzyć wrzącą wodą, obrać ze skórki, zetrzeć na tarce z dużymi otworami. Masło rozgrzać, wymieszać z mąką i zasmażyć nie rumieniąc.
Następnie rozprowadzić zimnym wywarem, szybko mieszając trzepaczką i gotować około 10 minut na wolnym ogniu. Pod koniec gotowania dodać migdały, opłukane rodzynki i przyprawy.