Fall Fruit Compote with Molasses Yogurt from Lighter, Quicker, Better: Cooking for the Way We Eat To
A simple, old-fashioned dessert, made with a combination of fresh and dried fruits. Using a dessert wine gives intensely concentrated fruit flavor. Likely choices include Chateau St. Jean’s...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1 slice (about ¼ inch) ginger
- 2 firm-ripe Comice or Anjou pears (about 1 pound)
- 2 Golden Delicious apples
- 3 cups unsweetened apple juice or cider
- 1 tablespoon molasses, preferably dark, or honey
- 2 tablespoons sliced unblanched almonds
- Julienne strips of lemon zest
- 1 tablespoon fresh lemon juice
- ⅓ cup dried apricot halves (about 2 ounces)
- 6 pitted prunes
- ½ cup lowfat yogurt
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