| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 2 | c | Chenin blanc |
| 3/4 | c | Granulated sugar |
| 2 | ts | Lemon zest |
| 5 | Whole cloves | |
| 4 | Whole allspice | |
| 3 | Sticks cinnamon | |
| 6 | c | Fresh fruit (orange slices, strawberries, blueberries |
| Apricots, plums, pineapple slices, peaches and | ||
| Mangos) | ||
| Sorbet, ice cream or whipped cream (optional) |
INSTRUCTIONS
Servings: 8 QUAN MEAS ING ** *DIRECTIONS* In medium saucepan, mix chenin blanc, sugar, lemon zest, cloves, allspice, and cinnamon. Heat, stirring, until mixture reaches boiling point and sugar is dissolved. Cool. Layer fruit in attractive clear glass serving bowl. Pour wine mixture over fruit. Cover and chill. Remove whole spices. Spoon into chilled stemmed balloon glasses. Top with sorbet, ice cream, or lightly whipped cream if desired. Per serving: 162 calories, 1 gram protien, 21 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 38 milligrams sodium. Exchanges: 1 fruit Source: Oregonian FoodDay 7/2/91 Courtesy Of: Joann Pierce From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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