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¼ Cup Cuisien Perel Sundried Apricot Vinegar
½ Lb. Peaches
½ Lb. Apricots
½ Lb. Plums
2 T. Butter
2 T. Brown Sugar
Core and slice stone fruit
Heat butter in sauté pan over medium high heat
Add fruit and sugar and cook until heated through
Add vinegar and reduce by one-half
Serve over grilled meats, ice cream or French toast
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