Spiced nectarine compote
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Nectarines; fresh | |
| 1 | cup | Seedless red grapes |
| . * OR * | ||
| . Bing cherries; pitted | ||
| 1 | can | Pineapple chunks (15oz) |
| 1 | cup | Sugar |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground allspice or nutmeg |
| 1 | Cinnamon stick; broken in | |
| . half | ||
| 1 | cup | Water |
| ¼ | cup | Lemon juice |
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Rum (or water) |
Directions
Slice the nectarines ¼ inch thick. Halve the grapes. Drain the juice from the pineapple into a 2-quart glass measure; reserve the pineapple.
Add the sugar, ginger, allspice, cinnamon, water and lemon juice to the pineapple juice. Microwave on high 6 minutes, or until boiling.
Stir and continue to microwave on medium (50 percent) for 5 minutes.
Blend the cornstarch into the rum; slowly stir into the hot sauce.
Microwave on high for 1 minute, or until thickened. Add the nectarines, grapes and pineapple chunks to the hot syrup; microwave on high for 2 minutes.
This is good served over pound cake.
Nutritional Information per serving: 128 calories, trace of fat, 28g carbohydrates, 0g cholesterol, 2mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95