Wednesday, July 28, 2010

Squash for dessert!

A winner dessert recipe from last night's farm potluck:

Yellow Squash and Apple Compote
(serves 4)
4 small summer squash (about 1/4 lb each), peeled and diced fine
3 cups of sugar
1 1/2 cups water
Juice and grated rind of 2 lemons
2 whole cloves
1 tart apple, peeled and diced fine
Boil sugar and water together until syrup forms. Add lemon rind and
cloves. Add diced squash and apple and cook until squash becomes
clear. Remove from heat and add lemon juice. Let chill and serve
cold. (I also pureed it.)

Lauren Moscoe

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