eaglssong
09-24-2000, 11:26 AM
* Exported from MasterCook *
Spiced Winter Fruit
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dec '96
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large pink grapefruit
1/3 cup small pitted prunes
1/3 cup dried figs -- cut into quarters
3 tablespoons light brown sugar
7 whole cloves
1 (3-inch) cinnamon stick
1 cup seedless red grapes -- halved
Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice and add water to equal 1 1/4 cups.
Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes.
Serving Size: 1/2 cup
Source:
"Cooking Light, December 1996, p.102"
Copyright:
"© Cooking Light"
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Per serving: 106 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : To section grapefruit, hold peeled fruit in one hand. Starting at the top of the fruit, slip a paring knife into the section, keeping close to the membrane. Cut section out by running knife down the length of section and into the fruit, cutting as close to membrane as possible.
Nutr. Assoc. : 0 4634 3115 0 2719 2705 4881
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
Spiced Winter Fruit
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dec '96
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large pink grapefruit
1/3 cup small pitted prunes
1/3 cup dried figs -- cut into quarters
3 tablespoons light brown sugar
7 whole cloves
1 (3-inch) cinnamon stick
1 cup seedless red grapes -- halved
Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice and add water to equal 1 1/4 cups.
Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes.
Serving Size: 1/2 cup
Source:
"Cooking Light, December 1996, p.102"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 106 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 19mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : To section grapefruit, hold peeled fruit in one hand. Starting at the top of the fruit, slip a paring knife into the section, keeping close to the membrane. Cut section out by running knife down the length of section and into the fruit, cutting as close to membrane as possible.
Nutr. Assoc. : 0 4634 3115 0 2719 2705 4881
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)