As the fruit soaks with the vanilla pod in the syrup, it absorbs even more flavour. Pack this into attractive jars for hostess gifts and include suggestions to serve over ice cream or pound cake.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2007
Ingredients
Method
Cut vanilla bean in half lengthwise; scrape out seeds. Cut pod in half crosswise to make 4 pieces. In saucepan, bring vanilla pod and seeds, sugar and wine to boil; boil, stirring occasionally, until clear, about 3 minutes.Add apricots, pears, peaches and figs; return to boil. Reduce heat and simmer until fruit is plump, 10 minutes; let cool. Transfer to airtight container; refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)
Nutritional facts Per each of 10 servings: about
- Sodium 9 mg
- Protein 2 g
- Calories 287.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 72 g
%RDI
- Iron 14.0
- Folate 1.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 8.0
