|¼ pounds||Bite-size pitted prunes, (24)|
|8 ounces||Dried peaches, (1 package)|
|6 ounces||Sliced dried apples, (1 package)|
|6 ounces||Dried apricots, (1 package)|
|4 ounces||Lemon, (1) thinly sliced and seeded|
|Vegetable cooking spray|
|1||Piece vanilla bean, (2-inch) split lengthwise or|
|1 teaspoon||Vanilla extract|
|2 cups||Apple juice|
|½ cup||Firmly packed dark brown sugar|
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: ¾ 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@... on Jan 28, 1997.
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