Title: Chile Ginger Dessert Sauce
Categories: Sauces, Desserts
Yield: 1 Servings

2 c Sugar
2 c Water
3 tb Japanese pickled ginger;
-drained/coarsely chopped
1/4 c Dried apricots; coarse chop
1/4 c Raisins
1/4 c Slivered blanched almonds
1/4 c Walnuts; coarsely chopped
1/2 ts Crushed dried hot peppers
Grenadine syrup; good splash

1. In a medium saucepan combine the sugar and water and bring to a boil.
Cook, uncovered, over moderate heat for about 15 minutes.

2. Add the remaining ingredients, including enough grenadine to make a
pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over
vanilla or coconut ice cream.

Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MM-Recipes Digest V3 #319

Date: Thu, 21 Nov 1996 11:38:42 +0000

From: Linda Place