Michele Urvater

Port-Soused Fruit with Yogurt

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This comforting dried fruit combination is rich in calories and flavor. If your waistline permits, substitute sour cream or crème fraîche for the yogurt. For a more delicate looking dessert, halve the fruit before poaching.

Ingredients

  • 1 cup (packed) dried apricots
  • 1 cup (packed) pitted prunes
  • ½ cup

Method

  1. Place the dried fruit in a small skillet with the port and the cloves.
  2. Slowly bring the liquid to a boil over low heat, then reduce the heat even further and simmer until the fruit is barely tender, about 2 minutes. Remove the skillet from the heat and cool the fruit to room temperature.
  3. Fish out the cloves (although they are visible enough for your dine