| 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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