Ingredients
- 1 cup merlot wine
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 3/4 cup dried black mission figs, halved lengthwise
- 1/4 cup dried cherries
- 1 cinnamon stick
- 1 1/3 cups fat-free vanilla frozen yogurt
Directions
Whisk the merlot, honey, and vanilla extract in a small saucepan until combined. Add the figs, cherries, and cinnamon stick. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
Divide the frozen yogurt among 4 bowls (1/3 cup each) and top with warm or room temperature compote. Serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By marieke_6721964
New York, NY
on November 21, 2006
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rather than frozen yogurt as the fruit is already quite sweet and the ricotta nicely absorbs the compote juice.
By chrissypie123_5...
Chicago, IL
on March 27, 2006
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this was soooo easy and it turned out so good...my boyfriend and I enjoyed it as a desert after eating roasted fennel and chicken and it was like we were eating out at a fancy restaurant. I made it with almond extract, though, and substituted lowfat vanilla soy ice cream, which I thought was great because the soy added a slightly nutty taste.
Very good -- I plan on making it when my parents visit.
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