FRESH FRUIT COMPOTE WITH HAZELNUT-CINNAMON BISCOTTI
Cut peel and white pith from oranges. Working over large
bowl to catch juices and using small sharp knife, cut
between membranes to release segments. Add strawberries,
kiwis, 2 tablespoons orange juice, sugar and cinnamon to
bowl; toss to blend. Chill at least 30 minutes and up to 3
- 3 large oranges
- 1 16-ounce basket fresh strawberries, hulled, sliced
- 4 kiwis, peeled, sliced
- 2 tablespoons orange juice
- 2 tablespoons sugar
- Pinch of ground cinnamon
- Fresh mint sprigs (optional)
- 16 Hazelnut-Cinnamon Biscotti
Divide compote among 8 bowls. Garnish with mint sprigs, if
desired. Serve with Hazelnut-Cinnamon Biscotti.
Makes 8 servings.
- 1 1/2 cup warm water
- 1 1/8 tsp active dry yeast (1 1/2 pkg)
- 2 tbsp brown sugar
- 1 1/8 tsp salt
- 1 cup bread flour
- 3 cups regular flour
- 2 cups Warm water
- 2 tbsp baking soda
- to taste coarse salt
- 2 - 4 tbsp butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450* oven for about 10 minutes or until golden. Brush with melted butter and
after you brush with butter try sprinkling with coarse salt.
Cinnamon Sugar, try melting a stick of butter
in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and suagr. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)