| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 10 | Servings | ||
INGREDIENTS
| 1/2 | c | Apple juice |
| 1/3 | c | Honey |
| 1 | ts | Grated peeled gingerroot |
| 1 | Cinnamon stick, (3-inch) | |
| 6 | c | Sliced nectarines, (2 pounds) |
| 1 1/2 | tb | Fresh lemon juice |
| 1 | tb | Water |
| 2 | ts | Cornstarch |
INSTRUCTIONS
Combine first 4 ingredients in a large saucepan; bring to a boil. Add nectarines; reduce heat, and simmer, uncovered, for 3 minutes. Combine lemon juice, water, and cornstarch; stir well. Add cornstarch mixture to fruit mixture; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat; discard cinnamon stick. Yield: 5 cups (serving size: 1/2 cup sauce). Per serving: 83 Calories; 0g Fat (4% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 1mg Sodium Serving Ideas : Serve over frozen yogurt, lemon sorbet, or cake. NOTES : From Executive Chef Steven Petusevsky, of Unicorn Village restaurant in Aventura, Florida. Substitute peaches or plums for the nectarines, if desired. Recipe by: Cooking Light, Sept. 1995, page 82 Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.
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