| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruits, Cooking lig, 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 |
tb |
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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