Nectarine Sauce

• 1 slice fresh ginger, peeled, about the size of a quarter
• 4 medium-size nectarines (about 1 1/4 pounds), peeled, quartered and pitted
• 6 tablespoons fresh lemon juice, approximately
• 6 tablespoons dark-brown sugar, approximately

1. Put ginger in bowl of a food processor and chop as finely as possible.
2. Add nectarines and puree.
3. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).

ginger, nectarines, lemon juice, darkbrown sugar

Taken from cooking.nytimes.com/recipes/4363 (may not work)