Recipe#11241

Title: Fruit Stew

From: christi@lexis-nexis.com (Christi Wilson) 
 Newsgroups: rec.food.recipes 
 Subject: Fall Fruit Stew 
 Date: 16 Oct 1995 05:49:52 -0600 
 Message-ID: <45tgt0$pq9@mack.rt66.com> 

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. 
    2 cups unsweetened apple juice
    1 cup water
    2 cinnamon sticks
    1 (1-inch) piece ginger root, cut in half
    Zest of 1 orange
    Zest of 1 lemon
    2 apples, peeled, cored, cut in eighths
    2 firm pears, peeled, cored, cut in eighths 
    4 plums, pitted, cut in halves
    2 fuyu  persimmons,  peeled, seeded, cut in eighths
    1/3 cup golden raisins
    1/3 cup dark raisins
    1/2 cup pitted prunes
    1/2 cup dried apricots
    1/3 cup fresh raspberries
    1/4 cup almonds, chopped
    Pomegranate seeds
 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.