Gingered-honey fruit sauce

Yield: 10 Servings

Measure Ingredient
½ cup Apple juice
⅓ cup Honey
1 teaspoon Grated peeled gingerroot
1 Cinnamon stick, (3-inch)
6 cups Sliced nectarines, (2 pounds)
1½ tablespoon Fresh lemon juice
1 tablespoon Water
2 teaspoons Cornstarch

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.

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