Stewed fruit in syrupBy Chatelaine
Cinnamon and citrus are just a starting point for flavouring these fruits. Try fresh ginger, star anise or whole vanilla beans, or use honey in place of sugar.
- 24 large pitted prunes
- 24 dried apricots
- 4 cups water
- 1/4 cup granulated sugar
- 1 cinnamon stick
- 2 long strips of lemon or orange peel , optional
- BOIL fruit with water, sugar, cinnamon stick and peel in a medium saucepan over medium-high. Reduce heat to medium. Gently boil, uncovered, until syrupy, 28 to 30 min. Let syrup cool to room temperature, then refrigerate, covered, until ready to use. Serve chilled fruit and syrup over yogurt. Top with chopped toasted nuts, if desired.
Spoon this spiced fruit over fresh, homemade yogurt for a warming winter breakfast.
Nutrition (per serving)
- 2 g,
- 43 g,
- 4 g,
- 5 mg.