Exotic fruit stir-fry w/ sweet orange couscous

4 servings

Ingredients

Quantity Ingredient
1 cup Apple juice;
½ cup Rice malt;
1 teaspoon Lemon zest; finely minced
1 teaspoon Orange zest; finely minced
1 Vanilla bean;
1 Kiwi fruit;
1 Orange; separated into segments
½ Apple;
1 cup Couscous;
1½ cup Fresh-squeezed orange juice;
2 tablespoons Maple syrup;
1 Cinnamon stick;
3 Cloves;
1 Star anise;
1 tablespoon Mirin (sweet rice wine;
1½ teaspoon Fresh ginger;
¼ pint Raspberries;
¼ pint Blackberries;
¼ pint Blueberries;
½ teaspoon Lemon zest;
1 pinch Sea salt;

Directions

SYRUP

FRUIT

COUSCOUS

TO MAKE SYRUP: Combine syrup ingredients in a pan and bring to a boil.

Remove from heat and allow to boil. Remove from heat and allow to infuse in the refrigerator overnight. TO PREPARE FRUIT: Cuts fruits to a bite-sized pieces. Bring syrup to a boil in a heavy saute pan.

Bring syrup to a boil in a heavy saucepan. Add fruit and saute until tender. Remove from heat. TO PREPARE COUSCOUS: Bring to orange juice, maple syrup, 1 tablespoon orange zest, ½ teaspoon lemon zest and bring to a boil in a heavy saucepan. Add couscous and cook over very low heat until liquid is absorbed, about 5 minutes. Place 2-3 heaping tablespoon in the center of dessert plate. Surround with warm fruits.

Source: The San Diego Union-Tribune, Food Section, Feb 2, 1995. + Norman Love, corporate pastry chef of Ritz-Carlton hotels. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 02-03-95

Related recipes