Prep 5 mins
Cook 10 mins
Green cardamom pods and fresh ginger root enliven this fruit sauce, made with fresh nectarines. The spices and the cooking impart a tangy, tart flavor to the nectarines. It's great over ice cream or stirred into cooked multi-grain hot cereal and eaten with a splash of cream or soy milk. I created this last summer when I needed to use up some huge ripe nectarines that I purchased at the farmer's market. Substitute about a half a teaspoon of ground cardamom if you don't have the whole green pods.
- 4 ripe nectarines, pitted and cubed
- 1 inch piece fresh gingerroot, peeled, minced and then pulverized using a mortar and pestle
- 2 -3 tablespoons butter
- 1 -2 tablespoon brown sugar, to taste
- 1 -1 1⁄2 teaspoon ground cinnamon, to taste
- 5 -10 whole green cardamom pods or 1⁄2 teaspoon ground cardamom
- If you'd rather, peel the nectarines; I like having the peel in there.
- Melt butter in small saucepan over medium high heat.
- Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices.
- When mixture starts to simmer, turn heat down to low.
- Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them).
- Serve warm with vanilla ice cream, or cool and refrigerate.
- My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!
Wow! This was really good! I had to use ground cardamom otherwise followed recipe, oh and peeled as dh doesn't like peels ( I do though...next time) Thank you for posting...I will make this again soon!