Recipe - Gingered-Honey Fruit Sauce

One half cup Apple juice
1/3 cup Honey
1 teaspoon Grated peeled gingerroot
1 Cinnamon stick, (3inch)
6 cup Sliced nectarines, (2
pounds)
1 One half tablespoon Fresh lemon juice
1 tablespoon Water
2 teaspoon Cornstarch

Combine first 4 ingredients in a large saucepan; bring to a boil. Add
nectarines; reduce heat, and simmer, uncovered, for 3 minutes.

Combine lemon juice, water, and cornstarch; stir well. Add cornstarch
mixture to fruit mixture; bring to a boil over medium heat, and cook 1
minute, stirring constantly.

Remove from heat; discard cinnamon stick. Yield: 5 cups (serving size: 1/2
cup sauce).

Per serving: 83 Calories; 0g Fat (4% calories from fat); 1g Protein; 21g
Carbohydrate; 0mg Cholesterol; 1mg Sodium

Serving Ideas : Serve over frozen yogurt, lemon sorbet, or cake.

NOTES : From Executive Chef Steven Petusevsky, of Unicorn Village
restaurant in Aventura, Florida. Substitute peaches or plums for the
nectarines, if desired.

Recipe by: Cooking Light, Sept. 1995, page 82

Posted to MCRecipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.