Chile Ginger Dessert Sauce Recipe
Servings: 1
Ingredients
- 2 c. Sugar
- 2 c. Water
- 3 Tbsp. Japanese pickled ginger, liquid removed/coarsely minced
- 1/4 c. Dry apricots, coarse chop
- 1/4 c. Raisins
- 1/4 c. Slivered blanched almonds
- 1/4 c. Walnuts, coarsely minced
- 1/2 tsp Crushed dry warm peppers Grenadine syrup, good splash
Directions
- 1. In a medium saucepan combine the sugar and water and bring to a boil.
- Cook, uncovered, over moderate heat for about 15 min.
- 2. Add in the remaining ingredients, including sufficient grenadine to make a pleasant rosy color. Simmer 5 - 10 min. Let cold, then serve over vanilla or possibly coconut ice cream.
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