Cherry & Apple Jubilee
|Dried pitted cherries/Raisins||75 Gram (1/2 Cup)|
|Brandy||30 Milliliter (2 Tablespoons)|
|Kirsch||15 Milliliter (1 Tablespoon)|
|Golden delicious apples||1 1⁄2 Pound (680 Gram / 5 Large Size)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Firmly packed brown sugar||70 Gram (1/3 Cup)|
|Frozen non fat vanilla yogurt||266 Gram (2 Cups)|
1.In a small bowl, combine cherries, brandy, and 1 tablespoon (15 ml) of the kirsch; let stand until cherries are softened (about 10 minutes), stirring occasionally.
2. Meanwhile, peel and core apples; then cut into 1/4- to 1/2-inch-thick (6-mm- to 1-cm-thick) slices. Place in a large bowl, add lemon juice, and mix gently to coat. Set aside.
3. In a wide nonstick frying pan or wok, combine sugar and 2 tablespoons (30 ml) water. Add apples; stir-fry gently over medium-high heat until apples are almost tender when pierced (4 to 5 minutes). Add cherries (and any soaking liquid) and stir just until heated through.
4. Divide fruit mixture among 4 individual bowls; top equally with frozen yogurt. Garnish with mint sprigs. Offer additional kirsch to drizzle over yogurt, if desired.