| 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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