Fall fruit compote

Yield: 1 Servings

Measure 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

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.

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