Tuesday, October 16, 2012

Honey Stewed Fruit

With fall soon approaching (for everyone outside of the State of Florida), warm desserts are wonderful, and the smells of apples and cinnamon and honey always make you feel nice and festive. This is a nice alternative to baked cinnamon apples, and involves booze (optional, though highly encouraged). Plus, it's pareve for my kosher friends out there.

Total Prep Time: 10 minutes

Total Cook Time: 30 minutes

What you will need:

1 bag dried apples
1 bag dried apricots
1 bag dried tart cherries
1 bag prunes
1 cup raisins (gold, regular, or mixed)
3/4 cup honey
1/2 cup honey bourbon
2 tbsp sugar (white or brown)
Manischewitz, to taste (optional)

You can pretty much use any dried fruits you like in any quantity you'd like. I just pick the ones that I like. The other ingredients will also be used to taste, but I gave you the approximations on how much actually made it into my pot.

Empty all of your dried fruit into a saucepan and cover with water.

Turn the heat to medium, and let the fruit start to simmer. As it heats up, the water will reduce and thicken a bit.

Stir in the honey, honey bourbon (if you choose to use it), and a bit of sugar. You can add in some other spices such as cinnamon or pumpkin pie spice if you have them around. Be very parsimonious with these spices as a little goes a long way.

Reduce the heat a bit and let it continue to gently simmer/warm. The sauce will continue to thicken and reduce. Taste and adjust spices as you see fit. Then serve and enjoy! It tastes particularly delicious with a scoop of vanilla or cinnamon ice cream.

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