1/2 cup apple juice
1 1/2 teaspoons cornstarch
1 dash salt
1 1/4 teaspoons dried rosemary
1/8 teaspoon onion powder
1 cup dried currants
2 eggs, beaten
1 1/2 teaspoons lemon extract
Place fruit in a blender or food processor and puree to serve.
In a medium mixing bowl, mix apple juice, cornstarch, salt, rosemary, onion powder, currants and eggs until smooth; stir into cornbread mixture. Cover and chill overnight.
Since the bread mixture does not crisp up around the edges, sprinkle with lemon extract and chill overnight (up to 24 hours).