| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Apple juice |
| 1/3 |
c |
Honey |
| 1 |
t |
Grated peeled gingerroot |
| 1 |
|
Cinnamon stick, 3-inch |
| 6 |
c |
Sliced nectarines, 2 |
|
|
pounds |
| 1 1/2 |
T |
Fresh lemon juice |
| 1 |
T |
Water |
| 2 |
t |
Cornstarch |
| 1 |
|
cup sauce)., cup sauce. |
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: 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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