SPICED NECTARINE COMPOTE
3 fresh nectarines
1 cup seedless red grapes (or bing cherries, pitted)
1 (15 oz) can pineapple chunks
1 cup sugar
1/2 tsp ground ginger
1/4 tsp ground allspice or nutmeg
1 cinnamon stick, broken in half
1 cup water
1/4 cup lemon juice
3 tbsp cornstarch
1/4 cup rum (or water)
Slice the nectarines 1/4 inch thick. Halve the grapes. Drain the juice from the pineapple into a 2-quart glass measure; reserve the pineapple.
Add the sugar, ginger, allspice, cinnamon, water and lemon juice to the pineapple juice. Microwave on high 6 minutes, or until boiling. Stir and continue to microwave on medium (50 percent) for 5 minutes.
Blend the cornstarch into the rum; slowly stir into the hot sauce. Microwave on high for 1 minute, or until thickened.
Add the nectarines, grapes and pineapple chunks to the hot syrup; microwave on high for 2 minutes.
This is good served over pound cake.
Servings: 12
Source: Fort Worth Star Telegram; July 26, 1995
3 fresh nectarines
1 cup seedless red grapes (or bing cherries, pitted)
1 (15 oz) can pineapple chunks
1 cup sugar
1/2 tsp ground ginger
1/4 tsp ground allspice or nutmeg
1 cinnamon stick, broken in half
1 cup water
1/4 cup lemon juice
3 tbsp cornstarch
1/4 cup rum (or water)
Slice the nectarines 1/4 inch thick. Halve the grapes. Drain the juice from the pineapple into a 2-quart glass measure; reserve the pineapple.
Add the sugar, ginger, allspice, cinnamon, water and lemon juice to the pineapple juice. Microwave on high 6 minutes, or until boiling. Stir and continue to microwave on medium (50 percent) for 5 minutes.
Blend the cornstarch into the rum; slowly stir into the hot sauce. Microwave on high for 1 minute, or until thickened.
Add the nectarines, grapes and pineapple chunks to the hot syrup; microwave on high for 2 minutes.
This is good served over pound cake.
Servings: 12
Source: Fort Worth Star Telegram; July 26, 1995
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