Poached Fruit with Rum and Chile Peppers

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Category : Desserts

Recipe : Poached Fruit with Rum and Chile Peppers

Sweet, then hot, this combination is delicious on its own, with a scoop of Frozen
Vanilla-cinnamon Custard or chilled and served as a relish with cold poultry and pork.

Makes 8 servings

6 ounces mixed dried fruit, diced
1 cup apple cider
1 medium fresh hot chile pepper, seeded and deveined
One 2" piece cinnamon stick
One 4 x 1/2" strip orange zest, studded with 2 whole cloves
1 fluid ounce (2 tablespoons) dark rum

In small saucepan, combine dried fruit, cider, pepper, cinnamon stick and zest;
bring liquid to a boil. Reduce heat to low; simmer, covered, 10 minutes. Remove
from heat; stir in rum. Let stand 1 hour, until flavors are blended.
With slotted spoon, divide fruit evenly among 8 dessert dishes; remove and
discard pepper, cinnamon stick and zest. Divide liquid evenly over fruit; serve
warm.

EACH SERVING (1/2 CUP) PROVIDES: 1 1/4 Fruits; 10 Optional Calories

PER SERVING: 76 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 5 mg
Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 12 mg Calcium

VARIATION:

POACHED FRUIT WITH CHILE PEPPER:

Substitude cider vinegar the rum; omit Optional Calories.

PER SERVING: 69 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 5 mg
Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 12 mg Calcium