Apple-Date Compote with Apple-Cider Yogurt Cheese
Keys: Desserts Tropical Fruits
Yield: 6
Ingredients:
2 cup plain nonfat yogurt
5 cup apple cider or juice
2 tsp unsalted butter
1 1/2 lb tart green apples peeled, cored,
and sliced 1/4" thick
5 tbl sugar
1 tbl fresh lemon juice
2 cup water
4 whl cloves
2 1/2 tsp grated orange peel
1 x cinnamon stick broken in half
4 lrg pitted dates quartered
Method:
Set strainer over medium bowl. Line strainer with double layer of
cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard
liquid that drains out.
Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin
syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt.
Re-serve remaining syrup.
Melt butter in large nonstick skillet over medium-high heat. Add apples,
1 tablespoon sugar and lemon juice; saute until golden, about 10
minutes. Transfer apples to medium bowl.
Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4
tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about
20 minutes. Strain. Discard solids. Return liquid and apples to skillet;
add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill
yogurt cheese; store compote at room temperature.)
Place heaping spoonful of yogurt cheese in center of each bowl. Surround
with apples. Drizzle with reserved syrup.
This recipe yields 6 servings.
Comments: Pastry chef Valerie Hill offers this appealing treat at the
Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing
the yogurt to drain produces the thick and creamy yogurt cheese.
~Angelique~
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