| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Berries, Sunset mag |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Mulberries, ollalieberries, |
|
|
Blackberries |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 2 1/2 |
c |
Nectarines — sliced, ripe |
| 1 |
|
Pie crust (9 inch) — |
|
|
Baked |
INSTRUCTIONS
Rinse berries and drain dry on absorbent towels. In a 1-1/2 quart pan,
combine sugar and cornstarch. Add 1 cup of the berries and the water.
Cook, stirring often, over medium-high heat until mixture comes to a full
boil, 5 to 7 minutes.
Distribute nectaries and remaining berries in an even layer in pastry;
spoon hot berry mixture over fruit. Chill until glaze is set.
Posted to Master Cook Recipes List, Digest #113
Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Sunset Magazine, 1990 June
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”