STEWED FRUIT
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal.
SWEET DRIED FRUIT COMPOTE
Steps:
- Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
- In a small saucepan, combine the remaining 2 cups of water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.
- Cook's Note: If using store bought dried fruit, chop the pieces into 1/2-inch chunks and simmer the mixture an additional 15 to 20 minutes.
PORK STEW WITH APRICOTS AND PRUNES
Steps:
- Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
- Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.
STEWED DRIED APRICOTS
Make and share this Stewed Dried Apricots recipe from Food.com.
Provided by RipleyRules
Categories Dessert
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Wash apricots quickly but thoroughly in cold water. Place them in a saucepan.
- Add water, cover, and allow to soak 2-3 hours.
- Bring to boil (using the same water), cover, and simmer very gently for 15 minutes or until tender.
- Just before removing from heat, stir in sugar.
- Serve warm or cold with cream.
Nutrition Facts : Calories 185.4, Fat 0.3, Sodium 9.2, Carbohydrate 48.1, Fiber 4.2, Sugar 42.9, Protein 1.9
BEEF STEW WITH ALMONDS AND DRIED FRUIT
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
- Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.
Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g
DRIED FRUIT STEWED WITH BROWN SUGAR AND VANILLA
Categories Fruit Breakfast Brunch Stew Quick & Easy Low Sodium Orange Dried Fruit Vanilla Healthy Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings; can be double or tripled
Number Of Ingredients 8
Steps:
- Combine all ingredients except yogurt and ground cinnamon in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until fruit softens, stirring occasionally, about 20 minutes. Transfer fruit only to glass bowl, using slotted spoon. Boil liquid until reduced to 1 cup, returning liquid exuded from fruit to saucepan, about 10 minutes. Pour liquid over fruit, discarding orange slices. Serve warm, room temperature or chilled, topping with dollop of yogurt and dusting of cinnamon.
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