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Recipe
Chile Ginger Dessert Sauce Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1014g | |
| Calories 2062 | |
| Calories from Fat 230 | 11% |
| Total Fat 27.45g | 34% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 1084mg | 31% |
| Total Carbs 465.63g | 124% |
| Dietary Fiber 9.2g | 31% |
| Sugars 443.86g | 296% |
| Protein 12.75g | 20% |
Ingredients Convert Measures
- 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
- In a medium saucepan combine the sugar and water and bring to a boil.
- Cook, uncovered, over moderate heat for about 15 min.
- 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.
