| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Water |
| 1/4 |
c |
Sugar |
| 2 |
pt |
Fresh green and/or purple |
|
|
figs stemmed |
| 2 |
|
Firm-ripe nectarines |
|
|
A, 1/4-pound piece |
|
|
Smithfield ham or |
|
|
prosciutto cut |
|
|
into 1/4-inch-thick |
|
|
julienne strips |
|
|
Garnish: mint sprigs and/or |
|
|
fresh grape |
|
|
leaves |
| 1 |
|
Other Carbohydrates |
INSTRUCTIONS
In a small saucepan, boil wine and water with sugar until sugar
dissolves, about 3 minutes, and remove pan from heat. Cool wine syrup
slightly and chill. Wine syrup may be made 1 week ahead and chilled,
covered. Halve figs and cut nectarines into thin wedges. In a bowl,
gently toss fruit with ham or prosciutto and half of wine syrup.
Arrange salad on a platter and pour remaining wine syrup over it.
Garnish salad with mint and/or grape leaves. Serves 12 as Part of a
Buffet. Gourmet May 1995 Converted by MC_Buster. Per serving: 274
Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein;
51g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Converted
by MM_Buster v2.0n.
A Message from our Provider:
“Famous last words: I did it my way”