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 hours.
Divide compote among 8 bowls. Garnish with mint sprigs, if desired. Serve with Hazelnut-Cinnamon Biscotti.
Makes 8 servings.

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 enjoy!

Toppings: 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!)


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