Seasonal Stewed Fruit - apricots

Method

• Combine the apricots, lemon juice, and salt in a small saucepan over low heat and cook, stirring occasionally, until the fruit begins to soften, about 10 minutes.
• Stir in the cherries, cover, and cook, stirring often, until all of the fruit has softened, about 5 minutes.
• Remove from the heat and stir in the agave nectar.
• Serve hot, at room temperature, or chilled.
• Make a yogurt parfait.
• Let cool the fruit to room temperature, then spoon 1/4 cup of plain organic yogurt into a glass, spoon in 1/4 cup of fruit, repeat with another layer of yogurt and then fruit.
• Serve topped with a sprinkle of Maple-Glazed Walnuts (page 141).
• Substitute 2 cups of any seasonal fruit that is available at your local farmers market or grocery store.
• Some of my favorite duets are: apples with pears, strawberries with rhubarb, and nectarines or peaches with blueberries.
• Cook firmer fruits first, and adjust the cooking time as needed.
• This fruit is warm and comforting and is the perfect topping for hot cereal, like Best Oatmeal Ever (page 128), Creamiest Buckwheat (page 138), or Creamy Millet (page 136).
• Store in an airtight container in the refrigerator for 3 to 5 days.
• (per serving)
• Calories: 30
• Total Fat: 0.2g (0g saturated, 0g monounsaturated)
• Carbohydrates: 7g
• Protein: 1g
• Fiber: 1g
• Sodium: 75mg