Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Mulberries, ollalieberries, |
| \N \N | Blackberries |
| ¾ cup | Sugar |
| 3 tablespoons | Cornstarch |
| 1 cup | Water |
| 2½ cup | Nectarines -- sliced, ripe |
| 1 \N | Pie crust (9 inch) -- |
| \N \N | Baked |
Rinse berries and drain dry on absorbent towels. In a 1-½ quart pan, combine sugar and cornstarch. Add 1 cup of the berries and the water.
Cook, stirring often, over medium-high heat until mixture comes to a full boil, 5 to 7 minutes.
Distribute nectaries and remaining berries in an even layer in pastry; spoon hot berry mixture over fruit. Chill until glaze is set.
Posted to Master Cook Recipes List, Digest #113 Date: Sun, 9 Jun 1996 16:27:16 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Sunset Magazine, 1990 June