Yield: 6 Servings
|4 cups||White Grape or Apple Juice|
|2 teaspoons||Aniseed or 1 Cinnamon Stick|
|1||Fresh Lemon; Julienne Sliced ; Zest of|
|1||12-oz 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 Recipe-a-Day.com totaling 11,308 who did not write, Zest is the rind of an orange, lemon, lime, tangerine, etc. Its tough as heck and loaded with a zesty burst of fresh-fruit 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 (thats zero) grams of fat. If that isn't enough, serve your dried fruit compote tonight and you add 5 grams of fiber to tomorrows ... 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 10-minutes 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 15-minutes. Pour the reduced juice over the fruit. cover and refrigerate until cold, then serve.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <owner-dailyrecipe@...> on Jan 09, 1998