Title: Chile ginger dessert sauce
 Categories: Sauces, Desserts
      Yield: 1 Servings
 
      2 c  Sugar
      2 c  Water
      3 tb Japanese pickled ginger;
           -drained/coarsely chopped
    1/4 c  Dried apricots; coarse chop
    1/4 c  Raisins
    1/4 c  Slivered blanched almonds
    1/4 c  Walnuts; coarsely chopped
    1/2 ts Crushed dried hot peppers
           Grenadine syrup; good splash
 
  1. In a medium saucepan combine the sugar and water and bring to a
  boil. Cook, uncovered, over moderate heat for about 15 minutes.
  
  2. Add the remaining ingredients, including enough grenadine to make a
  pleasant rosy color. Simmer 5 to 10 minutes. Let cool, then serve over
  vanilla or coconut ice cream.