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Ingredients:
2 cup sugar
2 cup water
3 tbsp japanese pickled ginger, drained/coarsely chopped
1/4 cup dried apricots, coarse chop
1/4 cup raisins
1/4 cup slivered blanched almonds
1/4 cup walnuts, coarsely chopped
1/2 tsp crushed dried hot peppers
1 grenadine syrup, good splash
Instructions:
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
Servings: 1
Never eat more than you can lift. Miss Piggy
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Chile Ginger Dessert Sauce Recipe brought to you by Mexican Recipes To-Go
