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Honey-Vanilla Fruit Medley
vanilla bean, split lengthwise
dried Calimyrna figs, cut into quarters (1 cup)
cup dried apricots, cut in half
cup dried cherries
firm ripe Bosc pears, peeled, coarsely chopped
Gala or Fuji apple, peeled, coarsely chopped
cup pomegranate seeds, if desired
Using vegetable peeler, remove 4 (2-inch) strips of peel from lemon. Squeeze 1 tablespoon juice from lemon (discard remaining lemon peel; save remaining juice for another use).
In 2-quart nonaluminum saucepan, mix 2 1/2 cups water and the honey until well blended. Scrape seeds from vanilla bean; add seeds and vanilla bean pieces to honey mixture. Stir in lemon peel and juice. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high; cook uncovered 25 minutes or until reduced by half. Stir in figs, apricots and cherries. Spoon mixture into medium bowl. Cool completely.
Add pears and apple to honey mixture; stir well. Cover; refrigerate 8 hours or overnight. Discard vanilla bean pieces and lemon peel. With slotted spoon, spoon fruit into serving bowls; sprinkle with pomegranate seeds.
Serve this honeyed fruit in individual glass dishes. It’s a sweet complement to savory brunch fare.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Fruit; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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