Savory Fruit Over Pound Cake

Ingredients

  • 12 oz. dried prunes
  • 6 oz. dried apricots
  • 1 c. dried cranberries
  • ½ fresh orange, unpeeled and sliced thin
  • 6 sprigs rosemary
  • 1-2 T. Cranberry Rosemary herbal vinegar

Instructions

  1. Simmer dried fruit and orange slices in water to cover for 30 minutes or until soft.  Add rosemary sprigs and vinegar.  Remove from heat and let cool to room temperature.
  2. Before serving, remove rosemary sprigs.  Serve at room temperature over your favorite pound cake.  This may be refrigerated, but be sure to bring to room temp before serving.

Orange Salad Dressing

Ingredients

  • ½ teaspoon grated orange rind
  • ¼ cup orange juice
  • ½ c. canola oil
  • 2 T. sugar
  • 3 T. Cranberry Rosemary herbal vinegar
  • 1 T. lemon juice
  • ¼ teaspoon salt

Instructions

  1. Combine all salad dressing ingredients.  Mix well.
  2. Arrange chilled Boston lettuce on individual plates.  Add avocado, rings of red onion and cucumber and oranges (mandarin or sections of fresh oranges.) Drizzle with dressing just before serving.