| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Cranberry; cranberry-apple or |
|
|
; cranberry-raspberry |
|
|
; juice |
| 4 |
oz |
Dried apricots |
| 4 |
oz |
Dried pears |
| 4 |
oz |
Dried peaches |
| 6 |
tb |
Honey |
| 6 |
|
Whole allspice berries |
| 2 |
|
Grapefruit |
INSTRUCTIONS
Combine first 6 ingredients in heavy medium saucepan. Simmer until fruit is
tender, about 10 minutes. Transfer fruit to medium bowl using slotted
spoon. Boil poaching liquid until syrupy, about 5 minutes. Pour syrup over
fruit. Refrigerate until well chilled.
Cut all peel and white pith from grapefruit. Working over bowl to catch
juices, cut between membranes to remove sections. Add grapefruit to bowl.
(Can be made 2 days ahead. Cover poached fruit and grapefruit separately
and chill.) Drain grapefruit sections, reserving juice, and add to poached
fruit. Thin syrup with grapefruit if desired and serve.
Serves 6.
Bon Appetit February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you made God smile today?”