Recipe: Seasonal Fruit with Lavender Honey And Muscat Wine
Yield: 8 servings
3 lb Mixed seasonal fruit; see * -- Note 1 c Concord or red grapes or -- berries 1/4 c Lavender honey (or other strongly flavored -- honey) 1/3 c Muscat wine Fresh lavender; optional Fromage blanc; see * Note - -- or make === YOGURT CHEESE === 2 pt Regular or low-fat plain -- yogurt
To make the Yogurt Cheese: Line fine sieve with cheesecloth so that ends overhang. Spoon yogurt into sieve, cover with ends of cheesecloth and suspend over bowl to catch whey. Refrigerate at least 6 hours. Discard whey. Halve apples, pears and persimmons and remove pits or cores. Cut apples and pears in quarters and peel and slice persimmons. Place fruit cut-side up in shallow baking pan suitable for use on grill. Scatter grapes or berries on top. Melt honey and drizzle over fruit. Pour wine over fruit. Place pan on grate over coals and roast fruit uncovered, basting occasionally, until fruit is tender and browned, about 45 minutes. Or bake at 375 degrees until tender, about 30 minutes. Place under broiler to brown edges. Sprinkle with lavender if desired and serve with dollop of fromage blanc or Yogurt Cheese. Yields 8 servings.
Each serving without fromage blanc: 139 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 0 protein; 0.95 gram fiber
Each 1 tablespoon of Yogurt Cheese: 200 calories; 320 mg sodium; 8 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 26 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe adapted from "Patricia Wells at Home in Provence" (Scribner, 1996)
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