| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Granulated sugar 250 mL |
| 1/4 |
c |
Water 50 mL |
| 2 |
|
Apples; peeled and thickly |
|
|
; sliced 2 |
| 2 |
|
Pears; peeled and thickly |
|
|
; sliced 2 |
| 1/2 |
c |
Apricot nectar; orange juice or |
|
|
; apple juice 125 mL |
| 1 |
c |
Pitted prunes 250 mL |
| 1 |
c |
Dried apricots 250 mL |
| 1 |
c |
Dried figs 250 mL |
| 2 |
tb |
Cognac or brandy; optional 25 mL |
| 1/2 |
c |
Soft yogurt cheese or thick yogurt; optional 125 mL |
INSTRUCTIONS
Place sugar and water in a large saucepan or Dutch oven. Heat,
stirring, until sugar dissolves. Brush down sides of saucepan with
pastry brush dipped in cold water to dissolve any undissolved sugar.
Allow mixture to boil without any stirring, for about 5 minutes, or
until sauce turns deep caramel colour.
Do not leave stove for a minute, as it could burn, but do not stir!
Carefully add apples, pears and apricot nectar gently, standing well
out of way in case of splattering. Cook, stirring, for about 5
minutes, until fruit starts to soften.
Add prunes, apricots, figs and cognac. Cook for 5 to 10 minutes,
until all fruit is tender and sauce has thickened. Serve warm or
cold. Serve with spoonful of soft yogurt cheese.
Converted by MC_Buster.
NOTES : This is a comforting dessert to serve with angel food cake,
scones, or on it's own. Try to buy Californian figs, as they are more
tender and cook faster than other varieties. This recipe, from Simply
HeartSmart Cooking, makes 8 servings.
Converted by MM_Buster v2.0l.
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