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Apricot and Berry Compote
8 large apricots, ripe but still firm,
about 1 1/2 pounds
1/2 C. sugar
1 C. raspberries
1 C. blackberries
1/2 vanilla bean, split lengthwise
Cut the apricots into halves or quarters. Bring the sugar and 2 cups water to a
boil in a 2-quart saucepan. Add the apricots, lower the heat, and simmer just
until they're tender and the skin is getting loose, 3 to 4 minutes. With a
slotted spoon, transfer them to a serving bowl and add the berries.
Boil the syrup for 3 to 4 minutes to reduce it, and then remove from the heat.
Scrape the seeds from the vanilla bean into it, pour it over the fruit and
chill. Serve in individual bowls or with a slice of sponge cake.
Serves 6.
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Fresh Fruit in Rum and Lime Sauce
1 cantaloupe
1 small honeydew
1 small watermelon
2/3 C. granulated sugar
1/3 C. water
1 1/2 t. lime zest
6 T. fresh lime juice
1/2 C. light rum
Remove rind from cantaloupe, honeydew and watermelon; cut into bite-size pieces.
Place fruit in a large serving bowl.
In a small saucepan mix sugar and water; bring to a boil, reduce heat and simmer
for 5 minutes. Let cool, stir in the lime zest, lime juice and rum. Pour rum
sauce over fruit and chill until ready to serve.
Note: If you don't want to use the rum, substitute with the juice of your
choice.
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