Spiced nectarine compote

12 servings

Ingredients

Quantity Ingredient
3 Nectarines; fresh
1 cup Seedless red grapes
. * OR *
. Bing cherries; pitted
1 can Pineapple chunks (15oz)
1 cup Sugar
½ teaspoon Ground ginger
¼ teaspoon Ground allspice or nutmeg
1 Cinnamon stick; broken in
. half
1 cup Water
¼ cup Lemon juice
3 tablespoons Cornstarch
¼ cup Rum (or water)

Directions

Slice the nectarines ¼ 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.

Nutritional Information per serving: 128 calories, trace of fat, 28g carbohydrates, 0g cholesterol, 2mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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