Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SYRUP--------------------------------
1 c Apple juice; 1 Cinnamon stick;
1/2 c Rice malt; 3 Cloves;
1 ts Lemon zest; finely minced 1 Star anise;
1 ts Orange zest; finely minced 1 tb Mirin (sweet rice wine;
1 Vanilla bean; 1 1/2 ts Fresh ginger;

---------------------------FRUIT--------------------------------
1 Kiwi fruit; 1/4 pt Raspberries;
1 Orange; separated into 1/4 pt Blackberries;
-segments 1/4 pt Blueberries;
1/2 Apple;

--------------------------COUSCOUS-------------------------------
1 c Couscous; 1/2 ts Lemon zest;
1 1/2 c Fresh-squeezed orange juice; 1 pn Sea salt;
2 tb Maple syrup;

TO MAKE SYRUP: Combine syrup ingredients in a pan and bring to a boil.
Remove from heat and allow to boil. Remove from heat and allow to
infuse in the refrigerator overnight. TO PREPARE FRUIT: Cuts fruits
to a bite-sized pieces. Bring syrup to a boil in a heavy saute pan.
Bring syrup to a boil in a heavy saucepan. Add fruit and saute until
tender. Remove from heat. TO PREPARE COUSCOUS: Bring to orange juice,
maple syrup, 1 tablespoon orange zest, 1/2 teaspoon lemon zest and
bring to a boil in a heavy saucepan. Add couscous and cook over very
low heat until liquid is absorbed, about 5 minutes. Place 2-3
heaping tablespoon in the center of dessert plate. Surround with
warm fruits.

Source: The San Diego Union-Tribune, Food Section, Feb 2, 1995. +
Norman Love, corporate pastry chef of Ritz-Carlton hotels. Brought to
you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-03-95

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