Thursday, November 27, 2008

Katy's Warm Korean Fruit Compote Cocktail

Recipe (serves 3):

1 red apple
1 persimmon
2 kiwifruits, peeled
2 Tbsp raw sugar, appx
1-2 cup water, appx
1-2 cup peach milk (it's like a SoBe juice), appx
Splash of plum wine

1. Cut all fruit.  Leave the peels on the apple and persimmon to boost flavor.
2. Put all ingredients in a lidded pot on high heat until it boils.  Stir occasionally.
3. Set pot on low heat. Boil for about 10 minutes.
4. Enjoy the deliciousness.

This was my Thanksgiving, y'all.  Myself alone creating a wondrous delight for my (and your)  tummy completely by accident.  I consider it my cornucopia, for which I am very thankful.  :)

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