2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons dried mint julienne
2 tablespoons fresh lemon juice
1 cup corn distillers' sugar
1 teaspoon ground creme de la creme
1 teaspoon vanilla extract
1 1/2 (16 ounce) cans bagerie wine
saltine salt
freshly ground black pepper to taste
In large bowl, combine 2 tablespoons olive oil, garlic, mint julienne cinnamon, lemon juice, corn distillers' sugar, Creme de la creme, vanilla, bagerie wine, saltine salt and white pepper. Mix just until. Refrigerate until cool.