Here is the taste of winter updated in a stewed fruit compote that uses a V8 V-Fusion juice base, dried fruit, white wine and lemon and vanilla to spice it all up!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|dried prunes||1.5 lb.||2 qt.|
|mixed dried fruit||14 oz.||3 cups|
|dried apricots||3 cups|
|sweetened dried cranberries||1 1/2 cups|
|white zinfandel||1 qt.|
|lemon zest||1 tbsp.|
|vanilla extract||1 tbsp.|
|vanilla frozen yogurt||6 cups|
|1. In a large saucepan combine dried fruit.|
|2. Pour juice, wine, lemon zest and vanilla over dried fruit mixture in saucepan; mix well. Place over medium flame on stove top and bring to a simmer; reduce heat and cook, gently, for 35 minutes or until fruit softens and liquids have been partially absorbed and thickened. Remove from heat and keep warm. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.|
|3. To Serve: Serve warm or at room temperature, 1 cup per serving, topped with a #16 scoop (1/4 cup) of vanilla ice cream or frozen yogurt or with a slice of pound cake. Or serve as an accompaniment to roast pork, game, chicken, poultry, etc.|