POACHED DRIED FALL FRUITS IN WINE AND HONEY by jlhd32

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The researchers said that honey containing different concentrations of polyphenols, these elements are anti-oxidants, is thought to be lower risk of heart disease and cancer, polyphenols found in fruits, vegetables, tea and olive oil. While previous studies have shown that honey can lead to improved antioxidant capacity, but the researchers said, this is the first observation of long-term effects of honey research. The study is published in this year's American Chemical Society's annual meeting.

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      POACHED DRIED FALL FRUITS IN WINE AND
                     HONEY
I was desperate to create an elegant fall dessert specifically for my second ‘cooking lesson
dinner party’. I went and bought every dried fruit I could find, a couple of white wines
and experimented until I dropped. You may have a hard time finding certain dried fruits,
so feel free to experiment with what you happen to find on your grocery store’s shelves.

Makes 6 servings
Prep Time: 45 minutes

1 ½ cups white wine, Gewurztraminer
2 tablespoons honey, or to taste
2 teaspoons aniseed
Zest of 1 lemon
½ pound dried apricots
½ pound dried pears (if you can’t find dried pears,
try dried mango)
¼ pound dried cherries

      1)   Pour wine and 2 cups water into a large pot. Stir in 1 tablespoon of honey,
           aniseed and lemon zest. Bring to a simmer over medium low heat.
      2)   Add apricots and pears. If necessary, add more water to cover the fruit.
           Increase heat, bring to a boil, then reduce heat. Cover and simmer for
           5 minutes.
      3)   Add cherries, cover and simmer for another 5–10 minutes or until fruit is
           tender.
      4)   Remove as much zest as possible. Add more honey if desired. Serve hot,
           warm or cold, with the poaching liquid.


Per serving (approximate values): 250 Calories; 0.4g Fat (1.6% calories from fat);
2.2g Protein; 56g Carbohydrate; 0mg Cholesterol; 9mg Sodium.

								
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