Recipe by cookiedog
This recipe uses dried fruit and can be warmed and served over sliced pound cake, ice cream, or plain yogurt. Plan ahead as this has to marinate at least 1 day. This is from the Rayley's magazine circular.
Top Review by Sydney Mike
OK, these are great! I especially like it when there's a liqueur that is included in the cooking rather than added at the end, 'cause my other half is seriously into AA (celebrating a sober 13-yr anniversary this month)! So, I don't cook with the stuff the way I used to! But this worked out just fine, & the results very tasty! I included dried peaches & pears along with everything else! Many thanks for sharing!
- 2 cups chopped dried fruit (such as dried apricots, cranberries, apples, pineapple)
- 1 1⁄2 cups orange liqueur (such as Cointreau, Grand Marnier or triple sec)
- 1⁄2 cup sugar
- 1 vanilla bean, split in half lengthwise
Directions See How It's Made
- Place all ingredients in a medium saucepan and bring to a boil.
- Reduce heat to low and simmer, covered, for 30 minutes. Remove from heat and let cool; discard vanilla bean.
- Cover and refrigerate for at least 1 day or up to 1 week for fruit to absorb flavors.
- Serve over ice cream, pound cake slices or plain yogurt.