| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Cooking lig, Fruits, Soups and s | 7 | Servings | |
INGREDIENTS
| 2 | c | Diced plums |
| 2 | c | Diced peeled peaches |
| 2 | c | Diced cantaloupe |
| 2 | c | Apricot nectar |
| 3/4 | c | Moscato d'Asti or sweet |
| sparkling wine | ||
| 1/4 | c | Water |
| 2 | T | Honey |
| 1 | Stick cinnamon, 3 inches | |
| 1 | Bay leaf | |
| Pomegranate seeds, optional |
INSTRUCTIONS
Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup). Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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