Warm Saute Of Summer Fruit

Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Fruits	California	Desserts, Fruits	4	Servings

INGREDIENTS

1 1/2	T	Unsalted butter or
		Margarine
1 1/2	T	Sugar
1	c	Strawberries, or pitted Bing
		Cherries, sliced
3/4	c	Blueberries
1	c	Peaches, nectarines or
		Peeled kiwi, sliced
2	T	Kirsch, or to taste

INSTRUCTIONS

Melt butter in a saute pan or large skillet. Stir in sugar. Add fresh
fruits and liqueur. Adjust liqueur to taste. Cook over medium heat,
basting with sauce, until fruits are warmed through. Do not overcook.
Recipe By     : the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 519 Calories From Fat: 249 Total Fat: 28.2g Cholesterol: 11.4mg Sodium: 277.5mg Potassium: 105.2mg Carbohydrates: 69.7g Fiber: 5.2g Sugar: 9.5g Protein: 2.7g