INGREDIENTS

INSTRUCTIONS

With a sharp knife, remove the zest from the all the fruits, leaving the
white pith. Freeze the zest for another use. Cut the fruit into quarters
and gently squeeze the juice out of them into a bowl. Strain out the seeds
and reserve the juice. Cut all the fruit into 3/4inch lengthwise strips. In
a large saucepan, combine the citrus strips with the salt and a generous
amount of water. Bring to a boil, cover and reduce the heat so that the
liquid is simmering. Cook for 25 minutes, then drain. Cover the fruit
slices with fresh water and soak for 4 hours, changing the water every
hour. Measure the reserved fruit juice and add enough extra juice to make
the amount up to 4 quarts. In a large, nonreactive stock pot, combine the
water, fruit juice, sugar, and cinnamon sticks. Stir the mixture over low
heat until the sugar has dissolved, then simmer until the liquid has
reduced by just over half, to 2 quarts (this will take 3 1/2 to 4 hours,
and the liquid will be dark brown). Add the fruits to the mixture and
continue simmering for about 1 hour, stirring occasionally, until the fruit
has absorbed some of the syrup and are golden. Remove from the heat and
allow to cool until just warmer than room temperature (if allowed to go
cold the mixture will get too thick). Spoon some of the fruits, with their
syrup, into bowls and garnish with a scoop of fromage blanc and a drift of
ground cinnamon. Yield: serves 6 Copyright, 1996, TV FOOD NETWORK, G.P.,
All Rights Reserved
Recipe By     : TOO HOT TAMALES SHOW #TH6200
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 21:52:58 -0600
From: Pat Asher <asher@mcs.com>

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