Recipe by auntchelle
When served warm this is a great fruit dessert for those cold winter nights. I serve it with good quality Greek yoghurt. Or, serve it chilled with icecream. Or with pancakes for breakfast. This is a favourite with my family. It can be varied infinitely too - so don't worry if you don't have all the ingredients. This comes from Stephanie Alexander's Cooks Companion. Australian measurements used.
Top Review by Sydney Mike
Was surprised that I easily found orange flower water, but it was no problem at all! Rather than the round, donut-shaped dried apple, I used dried Fuji apples, which are sooo good! Along with the other ingredients here, this was a very tasty salad, although I actually thought of it as a fruit compote! Whatever it is, it's definitely a keeper! Thanks for sharing! [Tagged, made & reviewed in Make My Recipe cooking game]
- 30 g dried apples
- 50 g dried apricots
- 30 g dried figs
- 30 g dried pears
- 30 g dried peaches
- 1 cinnamon stick
- 2 cloves
- 4.92 ml honey
- 0.25 ml powdered saffron
- 2.46 ml vanilla bean paste or 1 vanilla bean, split
- 1 strip lemon zest
- 20 g slivered almonds (or flaked)
- 20 g shelled pistachios
- orange flower water or orange oil, essence
Directions See How It's Made
- Put all the dried fruit plus the cinnamon, cloves, honey, saffron, vanilla and lemon zest into a sauce pan. Add cold water to just barely cover the fruit.
- Place on stove on a low-medium heat and slowly bring to simmering point. Cook for 15 minutes, gently stirring once during this time. Remove from heat.
- Cool to desired serving temperature - remove cinnamon & cloves (if you can find them). Just before serving stir in the almonds, pistachios and a few drops of orange flower water (or to taste).
- Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.