| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Unsweetened apple juice |
| 1 |
c |
Water |
| 2 |
|
Sticks cinnamon |
| 1 |
sl |
(1-inch) ginger root; cut in half |
| 1 |
|
Orange; zest of |
| 1 |
|
Lemon; zest of |
| 2 |
|
Apples; peeled, cored, cut in eighths |
| 2 |
|
Firm pears; peeled, cored, cut in eighths |
| 4 |
|
Plums; pitted, cut in halves |
| 2 |
|
Fuyu persimmons; peeled, seeded; cut in eighths |
| 1/3 |
c |
Golden raisins |
| 1/3 |
c |
Dark raisins |
| 1/2 |
c |
Pitted prunes |
| 1/2 |
c |
Dried apricots |
| 1/3 |
c |
Fresh raspberries |
| 1/4 |
c |
Almonds; chopped |
|
|
Pomegranate seeds |
INSTRUCTIONS
From: christi@lexis-nexis.com (Christi Wilson)
Date: 16 Oct 1995 05:49:52 -0600
Here is a fruit stew, a compote by any other name. You can vary the fruit
in it, depending on what is available. The sauce is a little tart, and the
fruit is a little sweet; this stew is perfect over ice cream or with a
dollop of vanilla yogurt. Ginger snaps or molasses crinkles are the perfect
accompaniment.
Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover, and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons,
raisins, prunes and apricots and cook for another 5 minutes. If you must
stir, be careful not to break fruit apart. Turn off heat. Gently stir in
raspberries.
Toast almonds in 400-degree oven until golden brown, about 3 minutes.
Remove ginger root and carefully spoon stew into individual bowls, being
careful not to break up fruit. Serve stew sprinkled with toasted almonds
and pomegranate seeds. Makes 6 servings.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We see a only a glimmering of the plans of God…”