Seasonal Stewed Fruit

• 4 large apricots, pitted and quartered
• 1 teaspoon freshly squeezed lemon juice
• Pinch of sea salt
• 10 cherries, stemmed and pitted
• 1 teaspoon agave nectar

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.
2. Stir in the cherries, cover, and cook, stirring often, until all of the fruit has softened, about 5 minutes.
3. Remove from the heat and stir in the agave nectar.
4. Serve hot, at room temperature, or chilled.
5. Make a yogurt parfait.
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.
7. Serve topped with a sprinkle of Maple-Glazed Walnuts (page 141).
8. Substitute 2 cups of any seasonal fruit that is available at your local farmers market or grocery store.
9. Some of my favorite duets are: apples with pears, strawberries with rhubarb, and nectarines or peaches with blueberries.
10. Cook firmer fruits first, and adjust the cooking time as needed.
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).
12. Store in an airtight container in the refrigerator for 3 to 5 days.
13. (per serving)
14. Calories: 30
15. Total Fat: 0.2g (0g saturated, 0g monounsaturated)
16. Carbohydrates: 7g
17. Protein: 1g
18. Fiber: 1g
19. Sodium: 75mg

apricots, freshly squeezed lemon juice, salt, cherries, nectar

Taken from www.epicurious.com/recipes/food/views/seasonal-stewed-fruit-379289 (may not work)