Instructions
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes.
Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes.
If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.
If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)
Yield: 4 to 6 servings
CreditsOven Fried Green Tomatoes
3 large green tomatoes
1/2 cup all purpose flour
1/2 cup cornmeal
1/4 cup breadcrumbs (preferably Panko)
1 tsp celery salt
1/4 tsp paprika
1/4 tsp ground pepper
1 egg
1/2 cup buttermilk
Turn on your broiler and place oven rack about 4 inchs away. Grease a baking sheet with cooking spray.
Slice tomatoes into 1/4 inch thick slices.
Whisk together flour, cornmeal, breadcrumbs, and spices. Pour into a flat, shallow dish. Whisk together egg and buttermilk in a small bowl.
Dip tomato slices in egg mixture and then dredge in cornmeal mixture. Lay tomato slices onto baking sheet and spray lightly with vegetable oil.
Bake for 4 minutes, or until lightly browned. Flip and bake an additional 3-4 minutes, until browned.
Serve immediately with ranch dressing or salsa and sour cream.
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