Exotic fruit stir-fry w/ sweet orange couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Apple juice; |
| ½ | cup | Rice malt; |
| 1 | teaspoon | Lemon zest; finely minced |
| 1 | teaspoon | Orange zest; finely minced |
| 1 | Vanilla bean; | |
| 1 | Kiwi fruit; | |
| 1 | Orange; separated into segments | |
| ½ | Apple; | |
| 1 | cup | Couscous; |
| 1½ | cup | Fresh-squeezed orange juice; |
| 2 | tablespoons | Maple syrup; |
| 1 | Cinnamon stick; | |
| 3 | Cloves; | |
| 1 | Star anise; | |
| 1 | tablespoon | Mirin (sweet rice wine; |
| 1½ | teaspoon | Fresh ginger; |
| ¼ | pint | Raspberries; |
| ¼ | pint | Blackberries; |
| ¼ | pint | Blueberries; |
| ½ | teaspoon | Lemon zest; |
| 1 | pinch | Sea salt; |
Directions
SYRUP
FRUIT
COUSCOUS
TO MAKE SYRUP: Combine syrup ingredients in a pan and bring to a boil.
Remove from heat and allow to boil. Remove from heat and allow to infuse in the refrigerator overnight. TO PREPARE FRUIT: Cuts fruits to a bite-sized pieces. Bring syrup to a boil in a heavy saute pan.
Bring syrup to a boil in a heavy saucepan. Add fruit and saute until tender. Remove from heat. TO PREPARE COUSCOUS: Bring to orange juice, maple syrup, 1 tablespoon orange zest, ½ teaspoon lemon zest and bring to a boil in a heavy saucepan. Add couscous and cook over very low heat until liquid is absorbed, about 5 minutes. Place 2-3 heaping tablespoon in the center of dessert plate. Surround with warm fruits.
Source: The San Diego Union-Tribune, Food Section, Feb 2, 1995. + Norman Love, corporate pastry chef of Ritz-Carlton hotels. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-03-95