FALL FRUIT STEW
2 cups unsweetened apple juice
1 cup water
2 cinnamon sticks
1 (1-inch) piece ginger root, cut in half
Zest of 1 orange
Zest of 1 lemon
2 apples, peeled, cored, cut in eighths
2 firm pears, peeled, cored, cut in eighths
4 plums, pitted, cut in halves
2 fuyu persimmons, peeled, seeded, cut in eighths
1/3 cup golden raisins
1/3 cup dark raisins
1/2 cup pitted prunes
1/2 cup dried apricots
1/3 cup fresh raspberries
1/4 cup almonds, chopped
Bring apple juice, water, cinnamon sticks, ginger and zests to boil
in large saucepan. Add apples, cover, and cook until just tender,
about 15 minutes. Add pears, cover, and cook 5 minutes. Add plums,
persimmons, raisins, prunes and apricots and cook for another 5
minutes. If you must stir, be careful not to break fruit apart.
Turn off heat. Gently stir in raspberries.
Toast almonds in 400-degree oven until golden brown, about 3 minutes.
Remove ginger root and carefully spoon stew into individual bowls,
being careful not to break up fruit. Serve stew sprinkled with
toasted almonds and pomegranate seeds.
Makes 6 servings.
Perfect over ice cream or with a dollop of vanilla yogurt. Ginger
snaps or molasses crinkles are the perfect accompaniment.