| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Desserts, Low fat |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced pears |
| 2 |
c |
Sliced green apples |
| 1/3 |
c |
Chopped dried apricots |
| 1/4 |
c |
Chopped dried pineapple |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Dry red wine |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
|
|
Grated rind of 1 lemon |
| 2 |
tb |
Orange juice |
| 1 |
c |
Nonfat plain yogurt |
INSTRUCTIONS
1. In a large saucepan over medium heat, combine pears, apples, apricots,
pineapple, vanilla, wine, ginger, cinnamon, nutmeg, lemon rind, and orange
juice. Cook, stirring frequently, until most of wine has been absorbed and
fruit is very soft (about 30 minutes).
2. Serve warm or chilled, topped with nonfat yogurt.
Makes approximately 5 cups compote.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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