New This Month

Dried-Fruit Yogurt Topping

  • Yield: Makes about 2 cups

Source: Martha Stewart Living Television


  • 1 1/2 pounds dried fruit, such as apricots, pears, prunes, figs, and apples
  • 1/2 to 1 cup sugar
  • 1 lemon, halved and squeezed, reserving halves
  • 3 sticks cinnamon


  1. In a medium saucepan, combine fruit, 3 cups of water, sugar, lemon juice, reserved lemon halves, and cinnamon sticks. Bring to a boil, and simmer for 30 minutes. Remove from heat, and let cool to room temperature. Remove cinnamon sticks and lemon halves, and coarsely chop by hand or in a food processor. If using a food processor, you may add the cooked lemon halves if desired.

Cook's Notes

May be stored in an airtight container in the refrigerator for up to 1 week


Be the first to comment!