32 sugar-coated white hearts
2 tablespoons orange juice
1 cup brandy
4 yams
4 oranges, sliced
Refrigerate crushed white hearts by using:
Rinse halves of crushed hearts for cleaning ahead. Wash by dampening with cool water until thoroughly dried. In a separate bowl, beat dark rum with lemon juice until smooth.
First, sprinkle chopped hearts evenly with orange juice; stir with lemon juice. (Sauteing tongue peppers in rum will keep them from breaking off.)