| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 1 | c | Ruby port or other sweet red wine |
| 2 | tb | Sugar |
| 1 | Cinnamon stick, (3-inch) | |
| 6 | md | Unpeeled nectarines, each cut into 16 wedges, (1-1/2 pounds) |
| Fresh mint sprigs, (optional) |
INSTRUCTIONS
Combine first 3 ingredients in a saucepan; place over medium-high heat, and cook 10 minutes or until reduced to 1/4 cup plus 2 tablespoons. Remove from heat; discard cinnamon. Spoon 1 tablespoon wine mixture into each of 6 compotes; top with 16 nectarine wedges. Per serving: 333 Calories; 2g Fat (6% calories from fat); 4g Protein; 64g Carbohydrate; 0mg Cholesterol; 8mg Sodium Serving Ideas : Garnish with fresh mint, if desired. Recipe by: Cooking Light, June 1994, page 116 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”