MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous Breakfast Cake With Pear & Dried Plum Compote
Categories: Breafast, Cakes
Yield: 6 Servings

2 1/2 c Apple or pear juice
1 pn Salt
2 c Instant couscous

MMMMM-----------------PEAR & DRIED PLUM COMPOTE----------------------
3 md Ripe pears;
- peeled, cored, sliced
2 c Dried plums; pitted
1/2 c Mixed dried fruit; chopped
1/2 c Natural sugar
1 lg Lemon;
- juice & grated zest of
1 lg Orange;
- juice & grated zest of
1 Cinnamon stick
1/4 ts Ground allspice
1/8 ts Nutmeg; freshly grated
2 c Water

Pear & Dried Plum Compote:

In a medium-sized saucepan, combine all of the ingredients and bring
to a boil over medium heat. Reduce the heat to low and simmer until
the pear softens and the dried fruit plumps up, about 15 minutes. Set
aside to cool, then transfer to a medium-sized bowl, cover, and
refrigerate for at least several hours. When ready to serve, return
to room temperature for the best flavor. This will keep for up to 1
week in the refrigerator.

Cake:

Place the juice and salt in a medium-sized saucepan and bring to a
boil over high heat. Reduce the heat to low and stir in the couscous.
Cover and simmer for 2 minutes, then turn off the heat and set aside,
covered, for 10 minutes.

Lightly oil an 8" springform pan and spoon the couscous into it,
spreading it evenly. Use the back of a spoon or a spatula to press
the couscous firmly into the pan. Cover and refrigerate for several
hours or overnight to make it easier to slice.

To serve, remove the sides of the pan, cut into wedges, and top with
the compote.

Recipe by Vegan Planet by Robin Robertson

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)