| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Digest, Feb95, Fatfree |
1 |
/2 |
INGREDIENTS
| 1 |
lb |
Dried fruit (i.e. apricots) |
| 1 |
|
Water to cover |
INSTRUCTIONS
This may be obvious to everyone else, but I've just discovered how to make
lovely "fruit butter." get a pound of dried fruit (I used apricots). put
in a heavy saucepan with enough water to cover. simmer for two hours. if
there is a lot of liquid left, but the fruit is plump and tender and
breaking up, turn up the heat and evaporate the water away until there's
just a tad, like maybe 1/2 cup. pour this into a blender and puree for
about a minute. comes out just a bit stiffer than baby food. really really
rich and tasty, sweet and tart. perfect for my cream of wheat in the
morning. and toast.
Source: original.
Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Digest [Volume
15 Issue 28] Feb. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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