| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emeril |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet cherries, pitted |
| 1/2 |
lb |
Dried apricots, sliced |
| 1/2 |
c |
Sugar |
| 1 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 8 |
sl |
Crusty country bread, about inch thick |
| 2 |
tb |
Melted butter |
| 1/4 |
c |
Drained plain yogurt |
|
|
Sweetened with 1 tablespoon |
|
|
Powdered |
|
|
Sugar |
INSTRUCTIONS
In a heavy bottomed saucepan, place the cherries, apricots, and sugar, and
let stand for 30 minutes. Then add 1 cup water and bring to a boil. Reduce
the heat and cook for 15 minutes. Remove from the heat and add the lemon
juice and set aside to cool slightly.
Preheat the broiler to high. Brush the bread slices, on one side with the
melted butter. Place buttered side up, in the serving dish, slightly
overlapping, in one layer. Set under the broiler to lightly toast the
bread. Ladle the cooled cherry juices over the bread. Scatter the cherries
and apricots on top and bring to a boil on top of the stove. Cover with
foil and cook on medium for 5 minutes. Serve with a dollop of the sweetened
yogurt.
Yield: 4 to 6 servings
ESSENCE OF EMERIL SHOW #EE2198
Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com
<Frances.M.Say@bakernet.com> on Octosday,, ber 28, 1998
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