INGREDIENTS

INSTRUCTIONS

Lemon Zest! If we only could tell you how many email messages The Cook &
Kitchen Staff received when we included the zest of a fruit in a recipe.
For those members of Recipe-a-Day.com totaling 11,308 who did not write,
Zest is the rind of an orange, lemon, lime, tangerine, etc. It.s tough as
heck and loaded with a zesty burst of fresh-fruit flavor ... Hence, the
name.
All zest aside, this little recipe is a sure keeper for a fantastic dessert
that only has 245 calories per serving and 0 (that.s zero) grams of fat. If
that isn't enough, serve your dried fruit compote tonight and you add 5
grams of fiber to tomorrow.s ... Well, you know.
In a large saucepan combine juice with aniseed or cinnamon stick, honey,
and lemon zest. Bring the mixture to a boil and simmer over low heat. Add
fruit and continue to simmer, uncovered, for about 10-minutes until dried
fruit is softened.
with a slotted spoon, transfer fruit to a serving bowl. Increase head to
medium for the juice mixture that remains and simmer until the sauce has
reduced to about 1 cup. the process of reducing the juice will take about
10 to 15-minutes. Pour the reduced juice over the fruit. cover and
refrigerate until cold, then serve.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<owner-dailyrecipe@recipe-a-day.com> on Jan 09, 1998

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