| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 1 | servings | ||
INGREDIENTS
| 2 | c | Apple or pear juice |
| 4 | c | Sugar |
| Juice of 1 lemon | ||
| 1/2 | ts | Cinnamon |
| 12 | Cloves | |
| 12 | Cardamom pods | |
| 2 | Peeled cubed apples; (to 3) | |
| 2 | Peeled cubed pears -; (to 3) | |
| 8 | Dried figs; quartered | |
| 1/4 | c | Currants or raisins |
INSTRUCTIONS
Bring apple juice, sugar, lemon juice, cinnamon, cloves, cardamom pods, apple cubes, pear cubes, fig pieces and currants to boil in saucepan. Reduce heat and simmer until liquid is thick and fragrant, about 20 minutes. Serve hot, cold or at room temperature. Yields 2 1/2 cups. Each tablespoon: 96 calories; 1 mg sodium; 0 cholesterol; 0 fat; 25 grams carbohydrates; 0 protein; 0.27 gram fiber Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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