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1
Combine the apricots, lemon juice, and salt in a small saucepan over low heat and cook, stirring occasionally, until the fruit begins to soften, about 10 minutes.
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2
Stir in the cherries, cover, and cook, stirring often, until all of the fruit has softened, about 5 minutes.
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3
Remove from the heat and stir in the agave nectar.
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4
Serve hot, at room temperature, or chilled.
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5
Make a yogurt parfait.
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6
Let cool the fruit to room temperature, then spoon 1/4 cup of plain organic yogurt into a glass, spoon in 1/4 cup of fruit, repeat with another layer of yogurt and then fruit.
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7
Serve topped with a sprinkle of Maple-Glazed Walnuts (page 141).
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8
Substitute 2 cups of any seasonal fruit that is available at your local farmers market or grocery store.
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9
Some of my favorite duets are: apples with pears, strawberries with rhubarb, and nectarines or peaches with blueberries.
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10
Cook firmer fruits first, and adjust the cooking time as needed.
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11
This fruit is warm and comforting and is the perfect topping for hot cereal, like Best Oatmeal Ever (page 128), Creamiest Buckwheat (page 138), or Creamy Millet (page 136).
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12
Store in an airtight container in the refrigerator for 3 to 5 days.
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13
(per serving)
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14
Calories: 30
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15
Total Fat: 0.2g (0g saturated, 0g monounsaturated)
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16
Carbohydrates: 7g
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17
Protein: 1g
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18
Fiber: 1g
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19
Sodium: 75mg
