Seasonal fruit with lavender honey and muscat wine

8 servings

Ingredients

Quantity Ingredient
3 pounds Mixed seasonal fruit; see * Note
1 cup Concord or red grapes or berries
¼ cup Lavender honey
(or other strongly flavored honey)
⅓ cup Muscat wine
Fresh lavender; optional
Fromage blanc; see * Note - or make
=== YOGURT CHEESE ===
2 pints Regular or low-fat plain yogurt

Directions

* Note: Whether using winter or summer fruits, be sure they are juicy.

Apples should be a quick-cooking variety. Golden Delicious apples, pears and Fuyj persimmons are a good choice in the winter. Peaches, plums, figs and berries are great in summer. Fromage blanc de chevre is a fresh soft goat's milk cheese available at some farmers' markets.

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) Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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