NECTARINE CHERRY SAUCE
Made with fresh nectarines, fresh Rainer cherries, ginger beer, Pinot Grigio wine and a dash of cinnamon. Woof, woof!!
Makes 4 cups
2 c. fresh Rainer cherries, pitted (they’re the yellow ones with a little blood orange color on them)
4 lg. fresh, juicy nectarines, pitted and sliced
12 oz. bottle ginger beer (I used Goya brand – gluten-free)
1/2 c. dark brown sugar
1/4 t. cinnamon
1/8 t. salt
1/4 c. Pinot Grigio wine mixed with 2 T. cornstarch in cup, stirred till dissolved (or any semi-sweet white wine you like)
In large saucepan combine cherries, nectarines, ginger beer, brown sugar, cinnamon and salt. Bring to a soft boil, reduce heat and cook 20 minutes or till soft, stirring occasionally.
Add wine/cornstarch mixture, stirring continuously till thickened. Cook 10 minutes longer, again stirring occasionally. Remove from heat.
Notes: Serve warm or cold, over soy ice-cream, or a lightly toasted English muffin, topped with soy whipped cream (like a shortcake), or over any kind of toast you like.
No need to peel the nectarines.
