Title: Compote of Dried Fruit
Categories: None
Yield: 6 Servings

4 c White Grape or Apple Juice
2 ts Aniseed or 1 Cinnamon Stick
1 1/2 ts Honey
1 Fresh Lemon; Julienne Sliced
-; Zest of
1 12-oz Package Mixed Dried
-Fruits; (Apricots, Apples,
-Pears, Peaches, Prunes and
-/ or Raisins as Desired)

Lemon Zest! If we only could tell you how many email messages The Cook &
Kitchen Staff received when we included the zest of a fruit in a recipe.
For those members of Recipe-a-Day.com totaling 11,308 who did not write,
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.

In a large saucepan combine juice with aniseed or cinnamon stick, honey,
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.

Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
on Jan 09, 1998