Yield: 10 Servings
|½ cup||Apple juice|
|1 teaspoon||Grated peeled gingerroot|
|1 \N||Cinnamon stick, (3-inch)|
|6 cups||Sliced nectarines, (2 pounds)|
|1½ tablespoon||Fresh lemon juice|
Combine first 4 ingredients in a large saucepan; bring to a boil. Add nectarines; reduce heat, and simmer, uncovered, for 3 minutes.
Combine lemon juice, water, and cornstarch; stir well. Add cornstarch mixture to fruit mixture; bring to a boil over medium heat, and cook 1 minute, stirring constantly.
Remove from heat; discard cinnamon stick. Yield: 5 cups (serving size: ½ cup sauce).
Per serving: 83 Calories; 0g Fat (4% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 1mg Sodium Serving Ideas : Serve over frozen yogurt, lemon sorbet, or cake.
NOTES : From Executive Chef Steven Petusevsky, of Unicorn Village restaurant in Aventura, Florida. Substitute peaches or plums for the nectarines, if desired.
Recipe by: Cooking Light, Sept. 1995, page 82 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.