Ingredients
2 cup sugar
2 cup water
3 tbsp 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 tsp crushed dried hot peppers
1 grenadine syrup, good splash
Directions
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
Servings: 1 servings
Chile Ginger Dessert Sauce Recipe brought to you by Recipe Ideas
Categories: Dessert; Mexican; Sauce
The History of Recipes
It is possible to follow the history of `recipes` way back into history, certainly as far into history as the Egyptians, and maybe further still. However, these, early cook books were just primitive hieroglyphic recipes for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of many different herbs, including some familiar names like basil, rue and dill. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created an outbreak in cookery books, many of which are kept safe in academic collections. By the time we get to the 20th century, cooking books were starting to become popular mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Chile Ginger Dessert Sauce recipe.
