Recipe - Chile Ginger Dessert Sauce

2 cup Sugar
2 cup Water
3 tablespoon Japanese pickled ginger;
drained/coarsely chopped
One fourth cup Dried apricots; coarse chop
One fourth cup Raisins
One fourth cup Slivered blanched almonds
One fourth cup Walnuts; coarsely chopped
One half teaspoon 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 MMRecipes Digest V3 #319

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

From: Linda Place placel@worldnet.att.net