RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4781
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| Recipe Name: |
Nectarines, Blueberries, and Raspberries with Champagne-Cardamom Reduction - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
16.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.83
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields about 6 cups. Dry white wine can be substituted for the champagne.
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Ingredients:
1 Cup Champagne
3 Medium nectarine cut into 1/2-in wedges
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Directions:
Simmer champagne, sugar, and salt in small, heavy-bottomed non-reactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, stir in lemon zest and juice and cardamom; steep 1 minute to blend flavors, and strain.
Combine nectarines, blueberries, and raspberries in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled. |
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| Nutrition per Serving: |
| Calories: |
120 |
Total Carbs: |
23.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.3 |
Protein: |
0.89 |
| Fiber: |
1.44 |
Sodium: |
48.77 |
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