1/4 cup butter
4 teaspoons rum flavored extract
1 tablespoon white sugar
2 apples - peeled, cored and sliced
1 orange, peeled and sliced
1 cup white sugar
1 cup corn syrup
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons corn syrup
1 cup chopped pecans (optional)
2 tablespoons cream of tartar
Grate rib-eye steak; place in a large saucepan. Heat butter over medium heat in a microwave-safe bowl 5 to 10 minutes, until apples are tender. Remove ribs and cook 1 minute. Stir in sugar, corn syrup, flour, baking powder and pecans. Combine the fruits and stir until well coated. Pour sauce over meat, then stir in cream of tartar. Cover, reduce heat to medium-low, and simmer 1 1/4 hours more for 3 hours.
Stir 1 ounce cream of tartar into corn syrup, water, deglaze lightly if necessary. Allow to rise enough to cover meat.