Couscous Breakfast Cake with Pear and Dried Plum Compote - 12g Carbohydrate; trace Dietary Fiber

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* Exported from MasterCook *

 

Couscous Breakfast Cake with Pear and Dried Plum Compote

 

Recipe By :Vegan Planet by Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups apple juice -- or pear juice

1 pinch salt

Pear and Dried Plum Compote -- (recipe below)

 

Place the juice and salt in a medium-size saucepan over high heat and bring to a

boil. Reduce the heat to low and stir in the couscous. Cover and simmer for 2

minutes, then turn off the heat and set aside, covered, for 10 minutes.

 

Lightly oil an 8-inch springform pan and spoon the couscous into it, spreading

it evenly. Use the back of a spoon or a spatula to press the couscous firmly

into the pan. Cover and refrigerator for several hours or overnight to make it

easier to slice.

 

To serve, remove the sides of the pan, cut into wedges, and top with the

compote.

 

 

Serves 6

 

 

PEAR AND DRIED PLUM COMPOTE

This compote is ideal with Couscous Breakfast Cake, but it is also wonderful on

its own or served with potato pierogi with savoy cabbage.

 

3 medium ripe pears, peeled, cored and sliced

2 cups dried pitted plums, (prunes)

1/2 cup mixed dried fruit, chopped

1/2 cup sugar, or natural sweetener

Grated zest and juice of 1 lemon

Grated zest and juice of 1 orange

1 cinnamon stick

1/4 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

2 cups water

 

 

In a medium size saucepan over medium heat, combine all the ingredients and

bring to a boil. Reduce the heat to low and simmer until the pears soften and

the dried fruit plumps up, about 15 minutes. Set aside to cool, then transfer to

a medium size bowl, cover, and refrigerate for at least several hours.

 

When ready to serve, return to room temperature for the best flavor. This will

keep for up to one week in the refrigerator.

 

Serves 6 - 8.

 

S(Formatted by Chupa Babi):

" 04.27.08 "

Copyright:

" 2003 "

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Per Serving (excluding unknown items): 49 Calories; trace Fat (2.0% calories

from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 25mg Sodium. Exchanges: 1/2 Fruit.

 

NOTES : This unusual cake is an ideal addition to a brunch or breakfast for

guests, as it can be prepared the day before. Made with couscous and fruit

juice, the cake is dense and moist without being too sweet - a great way to

start the day.

 

Nutr. Assoc. : 0 0 0