Fruit Tagine
Fruit Tagine
Rating: (1 rated)
  • 2 grapefruits
  • 1/2 cup (125 ml) grapefruit juice
  • 1/2 cup (125 ml) sugar
  • 1/3 cup (75 ml) honey
  • 1/4 cup (60 ml) golden raisins
  • 1/2 cup (125 ml) fresh green grapes
  • 8 Medjool dates, pitted
  • 1 Royal Gala or Fuji apple, cut into 16 cubes
  • 4 whole pears, peeled and cored
  • 1/4 cup (60 ml) blanched almonds, toasted
  • 4 star anise
  • 1 cinnamon stick
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Peel the grapefruit and remove the supremes. Reserve the juice. Slice the peel of 1 grapefruit into thin strips. Cover the grapefruit strips with 1 litre (4 cups) of cold water. Bring to boil and drain. Repeat and drain again.
  • In the same saucepan, combine the grapefruit strips and juice with the sugar. Bring to a boil and simmer for 15 minutes. Remove the grapefruit strips from the syrup and set aside in a bowl.
  • Off the heat, dip the grapefruit segments in the hot syrup. Set aside. In a saucepan, bring the honey to boil. Add the fruit (except for the grapefruit), almonds and spices. Toss to coat. Transfer to a cooking tagine, if desired. Cover and bake for 20 to 30 minutes until the pears are soft but still retain their shape.
  • Serve the warm fruits accompanied by pieces of grapefruit strips and drained grapefruit segments. Keep the syrup for a fruit salad.
  • Description
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