Having been asked to make fruit compote to accompany Passover desert, I managed over the days prior to the Seder to test a few different stewed fruits. First of all, let me say that stewing dried fruit is super easy and can add an extra something to dinner (as a sauce for lamb or chicken) or dessert (see below). Wine-stewed prunes and apricots simmered in tangerine juice were both winners and both took two minutes of prep time and 30 minutes left alone on the stove .
Apricots in Tangerine Juice
2 cups of apricots
1 1/2 cups orange juice
1/2 cup water
1/3 cup packed light brown sugar
Bring to a boil over medium heat, then let simmer stirring occasionally til liquid begins to thicken (about 20 min).
Prunes in Red Wine Syrup (modified from Fresh Food Fast)
1/2 lbs of prunes
1 cup of dry red wine
a few strips of lemon zest
1/2 cup of water
Repeat above directions. You can then put the fruit in the fridge and it keeps for over a week.
To further the fun post-passover, I whipped up each into a tasty low-fat dessert that was slightly awesome.
1/3 cup of compote
2/3 cup of fat free ricotta cheese
2 tablespoons of maple syrup
mint leaves
(makes 1 serving)
Combine all ingredients in bowl and mix vigorously. If you happen to have a macaroon lying around, cut it in half and serve on top.
2 comments:
come on now....none of u people out there appreciate a coupla primo recipes for pushin matzo.
god. give me those macaroons right now. far and away the best i have had.
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