Recipe - Fall Fruit Stew

2 cup Unsweetened apple juice
1 cup Water
2 Sticks cinnamon
1 sl (1inch) ginger root; cut in
half
1 Orange; zest of
1 Lemon; zest of
2 Apples; peeled, cored, cut
in eighths
2 Firm pears; peeled, cored,
cut in eighths
4 Plums; pitted, cut in halves
2 Fuyu persimmons; peeled,
seeded; cut in eighths
1/3 cup Golden raisins
1/3 cup Dark raisins
One half cup Pitted prunes
One half cup Dried apricots
1/3 cup Fresh raspberries
One fourth cup Almonds; chopped
Pomegranate seeds

From: christi@lexisnexis.com (Christi Wilson)

Date: 16 Oct 1995 05:49:52 0600
Here is a fruit stew, a compote by any other name. You can vary the fruit
in it, depending on what is available. The sauce is a little tart, and the
fruit is a little sweet; this stew is perfect over ice cream or with a
dollop of vanilla yogurt. Ginger snaps or molasses crinkles are the perfect
accompaniment.

Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover, and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums, persimmons,
raisins, prunes and apricots and cook for another 5 minutes. If you must
stir, be careful not to break fruit apart. Turn off heat. Gently stir in
raspberries.

Toast almonds in 400degree oven until golden brown, about 3 minutes.

Remove ginger root and carefully spoon stew into individual bowls, being
careful not to break up fruit. Serve stew sprinkled with toasted almonds
and pomegranate seeds. Makes 6 servings.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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