Serves: 6
Total Calories: 90

3 cups mixed diced or sliced fresh fruit
3/4 cup sugar
4 cups water
4 slices ginger, fresh (each 1/4 inch thick), flattened with a cleaver
3 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
2 cinnamon sticks (each 3 inches)
2 tablespoons pine nuts, lightly toasted

1. Toss the fruit with 1/4 cup of the sugar in a serving bowl and let stand for 15 minutes.

2. Meanwhile, combine the remaining 1/2 cup sugar, the water, ginger slices, lemon zest, and cinnamon sticks in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until well flavored and lightly syrupy, about 5 minutes. Remove the pan from the heat and let cool completely.

3. Strain the syrup over the fruit and stir gently to mix. Sprinkle the pine nuts on top and serve immediately. I like to serve the punch in glass bowls or brandy snifters. It’s perfectly acceptable to raise the bowl to your lips to sip the syrup.

Serves 6

Nutritional Facts:

Serves: 6
Total Calories: 90
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream