INGREDIENTS

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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