1/4 c  Diced,dried peaches&apricots
1/4 c  Dark rum
Citrus rice
1 tb Butter
2    4 oz. pork cutlets
2 tb Flour
Salt & pepper to taste
1 ts Grated ginger root
Juice of 1 lime (save peel)
1/4 ts Ground allspice
1 ts Brown sugar
Lime slices (optional
Juice of1/2 orange-save peel

Combine dried fruit and rum in bowl. Either set aside 30 minutes to
soften or heat at med. heat in e. Set aside.
Prepare citrus rice. While it is cooking, prepare pork. Melt butter in
med. skillet. Dust pork with flour seasoned to taste with salt and pepper.
Reserve any leftover flour. Add pork cutlets and ginger root to skillet and
brown over medium heat on both sides, about 2 minutes per side.
Add dried fruit and any remaining rum, lime and orange juices and
allspice. Stir in 1/2 ts. reserved flour, brown sugar, 1/2 ts. salt and
pepper to taste.
Cover and simmer until pork is cooked through and sauce is slightly
thickened, 5 to 10 minutes. Spoon citrus rice onto 2 plates. Top each with
1 pork cutlet and half the sauce. Garnish with lime slices. Serve
immediately. RECIPE FOR CITRUS RICE: See MM#: 3, or search data base.