Maybe I'll give my colleague Jan-Willem's pick me up a try sometime:
1 dessert spoon water
2 dessert spoons Pernod
3 or 4 tasty, juicy apples (he recommends Elstar, but I suppose Braeburn would be fine, too)
Caramelise the water & sugar, throw in the apples (peeled and divided into parts), add the lemon juice and Pernod. He swears it's the ultimate comfort food.
I don't know. It sounds okay but...I think I'm happier with having found this recipe for old-fashioned honest to goodness slemp:
2 cups milk
2 teaspoons tea
2-1/2 tablespoons sugar
1 stick cinnamon
pinch of salt
pinch of saffron
tied together in a cheesecloth bag:
2 whole cloves
1/4 teaspoon mace
Place all the ingredients, except tea and sugar, in the top of a double boiler. Occasionally press spice bag against side of pan. When milk is thoroughly flavored, remove peel and spices. Stir in tea and sugar. Strain into cups and serve hot with holiday cakes.
Hmmm....that sounds about right. Although I'm sure that when we drank this concoction in our schooldays, some brandy had also been added to the mix.
(I'm wearing my fluffy boots today. If one more person starts to bleat around me, I'm going to thump them).