1 ½ cup dry Gewurztraminer white wine, barrel-fermented 1998 Apex recommended
6 dried apricot halves, cut in half
1 large firm pear, unpeeled, cored and cut into 1-inch chunks
½ cup dried sour cherries
¼ cup water
1 cup sugar
2 tsp lemon zest, finely minced
3 whole dried dark figs, cut into quarters
1 large crisp apple, such as Braeburn, unpeeled, cored and cut into 1-inch chunks
1 cinnamon stick
½ vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract)
Vanilla ice cream
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it’s the tiny, tasty, black flecks you want).
Bring to rolling boil over high heat.
Boil for 3 minutes.
Add apple, pear, apricots, cherries and figs and return to low boil.
Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes.
Remove from heat and let stand 30 minutes.
If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.
If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)
Sugar: 53g
:
Calcium: 37mg
Calories: 283kcal
Carbohydrates: 61g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 247mg
Protein: 1g
Saturated Fat: 1g
Sodium: 7mg
Vitamin A: 677IU
Vitamin C: 4mg
