| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Desserts | 8 | Servings | |
INGREDIENTS
| 1/4 | lb | Bite-size pitted prunes, (24) |
| 8 | oz | Dried peaches, (1 package) |
| 6 | oz | Sliced dried apples, (1 package) |
| 6 | oz | Dried apricots, (1 package) |
| 4 | oz | Lemon, (1) thinly sliced and seeded |
| Vegetable cooking spray | ||
| 1 | Piece vanilla bean, (2-inch) split lengthwise or | |
| 1 | ts | Vanilla extract |
| 2 | c | Apple juice |
| 1 | c | Water |
| 1/2 | c | Firmly packed dark brown sugar |
INSTRUCTIONS
Combine the first 5 ingredients in a 2-quart casserole coated with cooking spray. Scrape seeds from vanilla bean. Add seeds and bean or extract to dried fruit; toss gently, and set aside. Combine the apple juice, water, and sugar in a medium saucepan, and stir well. Bring to a boil, and cook for 30 seconds. Pour over dried fruit mixture. Cover with casserole lid, and chill for 8 hours. Bake, covered, at 375 degrees for 30 minutes, stirring after 15 minutes. Discard vanilla bean. Yield: 8 servings (serving size: 3/4 cup). Per serving: 312 Calories; 1g Fat (2% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 36mg Sodium Serving Ideas : Serve warm or chilled. Recipe by: Cooking Light, April 1995, page 96 Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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