Recipe - Ginger-Peachy Butter

One half cup Butter, room temperature
One fourth cup Sugar
One half teaspoon Minced gingerroot or
crystallized ginger
Pinch of salt
One half md Peach, peeled, minced

In a small bowl, beat butter and sugar until creamy. Fold in gingerroot (or
crystillized ginger), salt and peaches until evenly distributed. Spoon into
a small serving dish. cover and refrigerate. Let stand at room temperature
20 to 30 minutes before serving. Makes about 1 cup. Variation: Substitute
One half cup minced fresh nectarines or apricots for the peaches.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini