| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 2 | Servings | ||
INGREDIENTS
| 1 | c | Ruby port or other sweet red |
| wine | ||
| 2 | T | Sugar |
| 1 | Cinnamon stick, 3-inch | |
| 6 | 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:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 543
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 19.2mg
Potassium: 1133mg
Carbohydrates: 68.4g
Fiber: 8.1g
Sugar: 49.8g
Protein: 4.9g