| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Berries, Sunset mag | 8 | Servings | ||
INGREDIENTS
| 2 | c | Mulberries, ollalieberries |
| Blackberries | ||
| 3/4 | c | Sugar |
| 3 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 148.5mg
Potassium: 123.4mg
Carbohydrates: 43.7g
Fiber: 1.8g
Sugar: 23.4g
Protein: 2.5g