Chile ginger dessert sauce
1 Servings
Ingredients
| Quantity | 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 |
| Grenadine syrup; good splash | ||
Directions
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