Fall fruit stew

Yield: 6 Servings

Measure Ingredient
2 cups Unsweetened apple juice
1 cup Water
2 \N Sticks cinnamon
1 slice (1-inch) ginger root; cut in half
1 \N Orange; zest of
1 \N Lemon; zest of
2 \N Apples; peeled, cored, cut in eighths
2 \N Firm pears; peeled, cored, cut in eighths
4 \N Plums; pitted, cut in halves
2 \N Fuyu persimmons; peeled, seeded; cut in eighths
⅓ cup Golden raisins
⅓ cup Dark raisins
½ cup Pitted prunes
½ cup Dried apricots
⅓ cup Fresh raspberries
¼ cup Almonds; chopped
\N \N Pomegranate seeds

From: christi@... (Christi Wilson) Date: 16 Oct 1995 05:49:52 -0600 Here is a fruit stew, a compote by any other name. You can vary the fruit in it, depending on what is available. The sauce is a little tart, and the fruit is a little sweet; this stew is perfect over ice cream or with a dollop of vanilla yogurt. Ginger snaps or molasses crinkles are the perfect accompaniment.

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, prunes and apricots and cook for another 5 minutes. If you must stir, be careful not to break fruit apart. Turn off heat. Gently stir in raspberries.

Toast almonds in 400-degree oven until golden brown, about 3 minutes.

Remove ginger root and carefully spoon stew into individual bowls, being careful not to break up fruit. Serve stew sprinkled with toasted almonds and pomegranate seeds. Makes 6 servings.



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