Mint Sauce
 
1/4 cup  water
1/2 cup  green creme de menthe
1/2 Tbsp  fresh ground ginger
1/2 tsp  ground cinnamon
1-1/2 Tbsp  freshly chopped mint
1 tsp  cornstarch
 
combine all ingredients in a blender. pour 2 to 3 tablespoons of sauce 
onto each dessert plate. great under custards. 
adapted from "cooking from the garden" by rosalind creasy 1988 
 
 
-- 
(ID: 7173) Mirror: rec.food.recipes: Tue, Jun 29, 2004


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