| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Sauces, Desserts | 1 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 2 | c | Water |
| 3 | tb | Japanese pickled ginger; drained/coarsely chopped |
| 1/4 | c | Dried apricots; coarse chop |
| 1/4 | c | Raisins |
| 1/4 | c | Slivered blanched almonds |
| 1/4 | c | Walnuts; coarsely chopped |
| 1/2 | ts | Crushed dried hot peppers |
| Grenadine syrup; good splash |
INSTRUCTIONS
1. In a medium saucepan combine the sugar and water and bring to a boil. Cook, uncovered, over moderate heat for about 15 minutes. 2. Add the remaining ingredients, including enough grenadine to make a pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over vanilla or coconut ice cream. Source: "Blue Corn and Chocolate" by Elisabeth Rozin Posted to MM-Recipes Digest V3 #319 Date: Thu, 21 Nov 1996 11:38:42 +0000 From: Linda Place <[email protected]>
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