Yield: 1 servings
|2 \N||Tart apples|
|\N \N||Peeled; cored and chopped|
|½ cup||Golden raisins|
|½ cup||Dried apricots; chopped|
|½ cup||Dried cranberries|
|\N \N||OR cherries|
|½ cup||Apple cider vinegar|
|¼ cup||Packed light brown sugar|
|1 \N||Lemon; Zest of|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground cloves|
|1 teaspoon||Ground allspice|
|1 cup||Walnuts or pecans; coarsely chopped|
|8 \N||Frozen phyllo dough tart shells; baked as directed|
8 SERVINGS DAIRY-FREE
These miniature tarts are prepared with frozen phyllo dough shells.
In large bowl, combine apples, raisins, apricots and cranberries or cherries. In large saucepan, bring vinegar to a boil and add brown sugar, lemon zest, spices and dried fruit mixture. Reduce heat and simmer, stirring occasionally, for about 30 minutes (add 'A cup water if liquid evaporates too quickly). Remove pan from heat, stir in nuts and cognac and set aside to cool.
Fill baked tart shells with cooled fruit mixture and serve.
PER TART: 263 CAL.; 5G PROT.; 10G TOTAL FAT (1G SAT. FAT); 41G CARBS.; O CHOL.; 52MG SOD.; 3g FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 48 Converted by MM_Buster v2.0l.