Yield: 7 servings
|2 cups||Diced plums|
|2 cups||Diced peeled peaches|
|2 cups||Diced cantaloupe|
|2 cups||Apricot nectar|
|¾ cup||Moscato d'Asti or sweet sparkling wine|
|1||Stick cinnamon; (3 inches)|
|Pomegranate seeds; optional|
Combine first 3 ingredients in a large bowl; set aside. Combine nectar and next 5 ingredients (nectar through bay leaf) in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon and bay leaf. Pour nectar mixture over fruit; cover and chill. Garnish with pomegranate seeds, if desired. Yield: 7 servings (serving size: 1 cup).
Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@... on Jul 19, 1999, converted by MM_Buster v2.0l.