Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Sugar |
2 cups | Water |
3 tablespoons | Japanese pickled ginger; drained/coarsely chopped |
¼ cup | Dried apricots; coarse chop |
¼ cup | Raisins |
¼ cup | Slivered blanched almonds |
¼ cup | Walnuts; coarsely chopped |
½ teaspoon | Crushed dried hot peppers |
\N \N | 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