Fruit Stew
by Dr. Nancy Berkoff

This is a one pot dessert, simple to prepare and very versatile. Once cooked, it will last for up to seven days in the refrigerator. Serve on its own or over ice milk or frozen yogurt, slices of angel food cake or with graham crackers. In the morning, mix it into hot or cold cereal or serve over yogurt and granola.

serves 8-10

12 ounces dried fruit mixture (we like dried peaches, apples and raisins or dried plums, cranberries and apricots)

1/8 cup grated carrots

½ cup peeled and diced green apple

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon lemon zest

2 Tablespoons apple juice concentrate

Place all ingredients in a medium pot and add two inches of cold water. Cover and cook over low heat, stirring occasionally, until apples and carrots are soft and flavors are melded (about 40 minutes). Serve hot or refrigerate until ready to use.