Fruit Salad with Ginger-Wine Syrup
What an exotic and cool summer dessert
1 1/2 cups dry white wine
1 1/2 cups water water
9 tablespoons sugar
6 ginger root slices, about the size of a quarter
2 medium nectarines, pitted and thinly sliced
2 medium peaches, peeled, pitted and thinly sliced
1 1/2 pints fresh raspberries
6 medium fresh figs, quartered
Combine wine, water,
sugar and ginger in medium saucepan. Simmer over medium heat until reduced
to 2 cups. This takes about 16 minutes. Cool. Refrigerate until cold,
about one hour. Remove and discard ginger slices.
Place fruit in a large
bowl. Add syrup and toss to coat. Cover and chill at least 2 hours but
no longer than four hours before serving.
Per Serving: 218 Calories
1g Fat (3.4% calories from fat)
7g Dietary Fiber
0mg Cholesterol; 6mg Sodium
Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 1/2 Other Carbohydrates.
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