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Seasonal Fruit With Lavender Honey And Muscat Wine

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Latimes3	8	Servings

INGREDIENTS

3	lb	Mixed seasonal fruit, see *
		Note
1	c	Concord or red grapes or
		berries
1/4	c	Lavender honey
		or other strongly flavored
		honey
1/3	c	Muscat wine
		Fresh lavender, optional
		Fromage blanc, see * Note –
		or make
		=== YOGURT CHEESE ===
2	pt	Regular or low-fat plain
		yogurt

INSTRUCTIONS

Note: Whether using winter or summer fruits, be sure they are juicy.
Apples should be a quick-cooking variety. Golden Delicious apples,
pears and Fuyj persimmons are a good choice in the winter. Peaches,
plums, figs and berries are great in summer. Fromage blanc de chevre
is a fresh soft goat's milk cheese available at some farmers' markets.
To make the Yogurt Cheese: Line fine sieve with cheesecloth so that
ends overhang. Spoon yogurt into sieve, cover with ends of  cheesecloth
and suspend over bowl to catch whey. Refrigerate at least  6 hours.
Discard whey. Halve apples, pears and persimmons and remove  pits or
cores. Cut apples and pears in quarters and peel and slice  persimmons.
Place fruit cut-side up in shallow baking pan suitable  for use on
grill. Scatter grapes or berries on top. Melt honey and  drizzle over
fruit. Pour wine over fruit. Place pan on grate over  coals and roast
fruit uncovered, basting occasionally, until fruit is  tender and
browned, about 45 minutes. Or bake at 375 degrees until  tender, about
30 minutes. Place under broiler to brown edges.  Sprinkle with lavender
if desired and serve with dollop of fromage  blanc or Yogurt Cheese.
Yields 8 servings.  Each serving without fromage blanc: 139 calories; 2
mg sodium; 0  cholesterol; 1 gram fat; 35 grams carbohydrates; 0
protein; 0.95 gram  fiber  Each 1 tablespoon of Yogurt Cheese: 200
calories; 320 mg sodium; 8 mg  cholesterol; 1 gram fat; 26 grams
carbohydrates; 26 grams protein; 0  fiber  Recipe Source: Los Angeles
Times - 01-13-1999 Recipe adapted from  "Patricia Wells at Home in
Provence" (Scribner, 1996)  Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 137 Calories From Fat: 23 Total Fat: 2.7g Cholesterol: 9.2mg Sodium: 108.3mg Potassium: 515.6mg Carbohydrates: 20.8g Fiber: 2g Sugar: 17.9g Protein: 8.7g