Fall fruit compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsweetened apple juice |
| 1 | cup | Water |
| 2 | Cinnamon sticks | |
| 1 | Inch ginger root; cut in half | |
| Zest of 1 orange | ||
| Zest of 1 lemon | ||
| 2 | Apples; peeled, cored/ cut in eighths | |
| 2 | Firm pears; peeled, cored/ cut in eighths | |
| 4 | Plums; pitted/ halved | |
| 2 | Fuyu persimmons; peeled, seeded/ cut in eighths | |
| ⅓ | cup | Golden raisins |
| ⅓ | cup | Dried currants |
| ½ | cup | Pitted prunes |
| ½ | cup | Dried apricots |
| ⅓ | cup | Fresh raspberries |
| ¼ | cup | Toasted almonds; chopped |
| Pomegranate seeds | ||
Directions
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, currants, prunes and apricots and cook for another 5 5 minutes. If you must stir, be careful not to break fruit apart. Turn off heat. Gently stir in raspberries. Remove ginger root and carefully spoon stew into individual bowls, being careful not to break up fruit. Serve sprinkled with toasted almonds and pomegranate seeds. jmerrill@...
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Aug 31, 1998, converted by MM_Buster v2.0l.