Chile Ginger Dessert Saucedesserts, sauces 2 cup sugar 2 cup water 3 tablespoon 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 teaspoon crushed dried hot peppers 1 grenadine syrup; good splash 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 |
