Chile ginger dessert sauce

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

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