Recipe - COMPOTE OF SMOKED BACON WILD MUSHROOMS GLAZED

4 cup White Grape or Apple Juice
2 teaspoon Aniseed or 1 Cinnamon Stick
1 One half teaspoon Honey
1 Fresh Lemon; Julienne Sliced
; Zest of
1 12oz Package Mixed Dried
Fruits; (Apricots, Apples,
Pears, Peaches, Prunes and
/ or Raisins as Desired)

Lemon Zest! If we only could tell you how many email messages The Cook &
Kitchen Staff received when we included the zest of a fruit in a recipe.
For those members of RecipeaDay.com totaling 11,308 who did not write,
Zest is the rind of an orange, lemon, lime, tangerine, etc. It’s tough as
heck and loaded with a zesty burst of freshfruit flavor ... Hence, the
name.

All zest aside, this little recipe is a sure keeper for a fantastic dessert
that only has 245 calories per serving and 0 (that’s zero) grams of fat. If
that isn't enough, serve your dried fruit compote tonight and you add 5
grams of fiber to tomorrow’s ... Well, you know.

In a large saucepan combine juice with aniseed or cinnamon stick, honey,
and lemon zest. Bring the mixture to a boil and simmer over low heat. Add
fruit and continue to simmer, uncovered, for about 10minutes until dried
fruit is softened.

with a slotted spoon, transfer fruit to a serving bowl. Increase head to
medium for the juice mixture that remains and simmer until the sauce has
reduced to about 1 cup. the process of reducing the juice will take about
10 to 15minutes. Pour the reduced juice over the fruit. cover and
refrigerate until cold, then serve.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
ownerdailyrecipe@recipeaday.com on Jan 09, 1998