Winter Fruit Salad

or Part Two of what I served at the Food Bloggers LA Brunch.

This post can also be known as the continuing saga of Judy’s knee OR can one knee actually have so many crazy things going on inside it? In my case, a resounding YES! Oh, I’m just so unique- As of this post I am finally able to stand up and walk around a bit.  This, dear readers, is most definitely a step in the right direction (pun resoundingly intended). And yes, I DID go to New Orleans (I took my chariot with me AKA wheelchair, also called wheelie) and had the terrific opportunity to speak at two conferences, motivating physicians and nurses to aim higher and encourage people to make their own choices whenever possible. (What can I tell you? I’m hard-wired… just look around at the women in my family… to get up and go.)

Speaking of choices – check out what else… cherry-vanilla almond granola… I served at the FBLA brunch by clicking here.

Back to featured recipe. What to serve for a winter fruit salad? There are apples, pears, winter citrus. OK But there’s also dried fruit. What about a combo? I’ll leave the winter citrus aside for now and go with the apples and pears.

Yes, I can soak the dried fruit and mix some raw fruit into it. That’s one possibility. Or let’s say I do a combination of a dried fruit compote and fresh fruit together. Not bad. So what do I use? I was thinking of dried apricots and figs. Then I thought of using apricots that have a richer flavor. Turkish apricots most definitely fit that bill. But I didn’t find any Turkish apricots in the market that day. What I did see were apricots that were sun-dried. Fantastic!

These apricots admittedly, look a little nasty on the outside. I tried one when I got home and they were very, very chewy. I mean very chewy. Kind of like chewing gum.

But, when I boiled water and added a couple of cinnamon sticks, a whole nutmeg, a little brown sugar and threw in a handful of these apricots, it yielded apricots that were soft, luscious, with a rich depth of flavor. Ahhhhh.

dried fruit gone a-plumping

pears and apples ready to join in the fun

WINTER FRUIT SALAD

inspired by a Smitten Kitchen version

Ingredients:

2 c. water
3 T. brown sugar
2 cinnamon sticks

1 whole nutmeg

zest of 1 lemon (grated or peel cut into long strips)

2 t. pure vanilla (or use half of a vanilla bean & remove after cooking)

8 dried Turkish apricots (or sun-dried apricots), cut in half
4 dried figs, quartered (or a small handful of dried apple slices, cut-up)
Juice of the zested lemon
3 firm Bosc pears, cut into bite-sized chunks or slices, your choice
2 apples, Granny Smith, Pink Lady or Fuji, cut into chunks or slices, your choice

[See bb note below before cutting apples & pears]
2 T. pomegranate seeds (optional)

Directions:

In a medium saucepan, add water, sugar, cinnamon sticks, nutmeg and lemon zest. Bring to a boil, cook on medium heat, stirring until all the sugar is dissolved. Stir in the dried figs and apricots. Continue to cook until liquid is reduced by about half.  Add vanilla. Remove cinnamon sticks, nutmeg and lemon zest (if in long peels). Let cool completely.

Meanwhile, peel and core pears and apples. Before cutting, refer to note below. Cut into bite-sized chunks or slice thinly lengthwise and place in a large bowl. Toss with lemon juice.

Once the liquid with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.

The next day, ladle fruit into a serving bowl. Optional: sprinkle pomegranate seeds over each serving.

bb NOTE: If you want a more compote-like dish, cut apples into chunks and cook for 10 minutes, then remove from heat and add pears.

If you want more of a salad-type dish, cut apples and pears into thin slices, place in bowl with lemon juice and pour dried fruit mixture over. Either way, this dish is very satisfying…  especially when mandelbread slices are served alongside (click here to see the recipe for this bb classic)!

Another bb NOTE: The dried fruit mixture is delicious so put a little aside to be used over oatmeal or yogurt!