Yield: 1 Servings
|3 tablespoons||Japanese pickled ginger; drained/coarsely chopped|
|¼ cup||Dried apricots; coarse chop|
|¼ cup||Slivered blanched almonds|
|¼ cup||Walnuts; coarsely chopped|
|½ teaspoon||Crushed dried hot peppers|
|Grenadine syrup; good splash|
1. In a medium saucepan combine the sugar and water and bring to a boil. Cook, uncovered, over moderate heat for about 15 minutes.
2. Add the remaining ingredients, including enough grenadine to make a pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over vanilla or coconut ice cream.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin