Sauteed Halibut With Apple And Dried Cherry Compote Recipes

Steps:

• Rehydrate the cherries in brandy over a slow boil. Remove from the heat and set aside. Heat the butter over medium heat and cook the onions until translucent, about 3 minutes. Add the apples and garlic. Continue to cook and stir occasionally until the apples are soft and the onions are gloden brown Stir the lemon juice into the cherries and brandy. Add the cherries to the apples:warm throughly and correct seasoning. Keep warm. Season the fillets with salt and pepper. dip fillets into beaten egg and then flour. Heat the oil over medium-high heat and saute the fillets until gloden brown on both sides, 3 mintues on one side,2 minutes on the second side.(turn only once, if necessary, finish in oven.) Serve each halibut fillet topped with the warm compote.

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

Steps:

• Combine all ingredients in Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
• Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
• Microwave on full power for 6 minutes or until apples are fork-tender.
• Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
• Serve over vanilla frozen yogurt or angel food cake if desired.

Steps:

• Put the dried fruit into a small pan with the cinnamon and apple juice, give everything a stir then simmer for 5 mins until the apple juice is syrupy. Remove from the heat and allow to cool.
• Divide the yogurt between 4 bowls then top with the compote and granola.

Steps:

• Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
• Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
• Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
• You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
• The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
• Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
• (per serving)
• Calories: 303
• Total Fat: 0g (0g saturated, 0g monounsaturated)
• Carbohydrates: 70g
• Protein: 3g
• Fiber: 12g
• Sodium: 85mg