| Ingredients: |  |
| |
 |
3
cups unsweetened apple juice or cider |
|
1
slice (about 1/4 inch) fresh ginger |
|
|
|
2
Golden Delicious apples |
|
1 tablespoon
fresh lemon juice |
|
1/2
cup dried apricot halves |
|
|
|
1/2
cup plain, lowfat yogurt |
|
|
|
2
tablespoons sliced almonds |
|
Julienned
strips of lemon zest
|
| Directions: |
| |
| 1. |
Combine
apple juice and ginger in a large shallow saucepan and bring to a simmer. |
| 2. |
Peel, quarter
and core the pears and apples and toss with lemon juice. Add to saucepan. Cover
and cook over low heat until pears are just tender, about 10 minutes. |
| 3. |
Add apricots
and prunes and then cover, cooking for 5 minutes on low heat. |
| 4. |
With a slotted
spoon, transfer the fruit to a serving bowl. |
| 5. |
Raise heat
and boil the apple juice mixture, uncovered until it reduces to 1-3/4 cups. Cool
liquid slightly then pour over the fruit. |
| 6. |
Stir the
yogurt and honey together in a small bowl and set aside. Toast the almonds in
a small skillet (unoiled) over low heat until golden (about 2 minutes.) |
| 7. |
Drizzle
the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of
the lemon zest and sprinkle with the toasted almonds. |
