| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Apple juice |
| 1 |
lg |
Lemon; (4 Tbs.) , Juice of |
| 1 |
|
Cinnamon stick |
| 3 |
|
Whole cloves |
| 1 |
lg |
Mint leaf |
| 8 |
|
Ripe fresh figs or rehydrated dry |
| 1/2 |
pt |
Fresh raspberries or organic frozen |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
Raspberries and figs make an extraordinary combination. Recipe adapted from
Breakfast in Bed (HarperCollins, 1997).
In large saucepan, combine apple juice, lemon juice, cinnamon, cloves and
mint leaf. Bring to a simmer over medium-low hear. Cook, uncovered for 10
minutes, reducing liquid by one-third. Add figs and simmer, covered, until
very soft, about 10 to 15 minutes.
With slotted spoon, remove figs to serving bowl. Strain the juice and
return to pan. Reduce it by half over high heat until it becomes somewhat
syrupy. Top figs with raspberries and drizzle with a lit-. tie of the
reduced syrup.
PER SERVING: 148 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 37G CARB.; 0
CHOL.; 5MG SOD.; 5G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 24
Converted by MM_Buster v2.0l.
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