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Name: Gingered-Honey Fruit Sauce
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 ts Grated peeled gingerroot; 1/3 c Honey; 1 1/2 tb Fresh Lemon Juice; 1 tb Water; 6 c Sliced nectarines, (2; 1/2 c Apple juice; 2 ts Cornstarch; 1 Cinnamon stick, (3-inch)

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INGREDIENTS

1 ts Grated peeled gingerroot
1/3 c Honey
1 1/2 tb Fresh Lemon Juice
1 tb Water
6 c Sliced nectarines, (2
1/2 c Apple juice
2 ts Cornstarch
1 Cinnamon stick, (3-inch)

Servings

INSTRUCTIONS

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 MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

NOTES

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Gingered-Honey Fruit Sauce

1 ts Grated peeled gingerroot 
1/3 c Honey 
1 1/2 tb Fresh Lemon Juice 
1 tb Water 
6 c Sliced nectarines, (2 
1/2 c Apple juice 
2 ts Cornstarch 
1  Cinnamon stick, (3-inch)

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 MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 10 Servings

Calories: 23
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 16.6mg		0 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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