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Compote
of Dried Fruit
From: kcook
Zest is the rind of an orange, lemon, lime, tangerine, etc.
It's tough as heck and loaded with a zesty burst of fresh-fruit
flavor ...
Hence, the name.
All zest aside, this little recipe is a sure keeper for a fantastic
dessert that only has 245 calories per serving and 0 (that?s zero)
grams of fat.
If that isn't enough, serve your dried fruit compote tonight and
you add 5 grams of fiber to tomorrow's ...
Well, you know.
Serves 6
- 4 cups White Grape or Apple Juice
- 2 tsp. Aniseed or 1 Cinnamon Stick
- 1 1/2 tsp. Maple Syrup
- Zest of 1 Fresh Lemon; Julienne Sliced
- 1 12-oz. Package Mixed Dried Fruits (Apricots, Apples, Pears,
Peaches, Prunes and / or Raisins as Desired)
In a large saucepan combine juice with aniseed or cinnamon stick,
maple syrup, and lemon zest.
Bring the mixture to a boil and simmer over low heat.
Add fruit and continue to simmer, uncovered, for about 10-minutes
until dried fruit is softened.
With a slotted spoon, transfer fruit to a serving bowl.
Increase head to medium for the juice mixture that remains and simmer
until the sauce has reduced to about 1 cup. the process of reducing
the juice will take about 10 to 15-minutes.
Pour the reduced juice over the fruit. cover and refrigerate until
cold, then serve.
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