Swedish Dried Fruit Cream

Sydney Mike's Note:

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed to chill.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 (12 ounce) package mixed dried fruit
• 4 cups water
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground mace
• 2 tablespoons cornstarch
• 3 tablespoons water

Directions:

1. In a small saucepan, simmer fruit in water until tender, about 15 minutes.
2. Stir in sugar & mace.
3. Mix cornstarch with cold water, then add it to the fruit mixture.
4. Cook over medium heat until thickened, stirring constantly, but carefully to avoid breaking up the fruit.
5. Chill for at least 1 hour before serving cold, as is; with cream; or over a custard or pudding.

Reviews

[Debbwl]

A tasty delight that that is versatile and pairs well with many things. Made this morning to use on my yogurt tomorrow morning but after tasting my just have to use some this evening to make a fruity ice cream Sunday. Thinking it would also be good on pancakes. For the dried fruit I used Tropical Medley, fearing mace would not go with the pineapple and papaya in the medley used ginger instead. This is a keeper that will be made often due to both its yummy flavor and versatility. Thanks for the post.

[ellie_]

Very good! My package of dried fruit was a California mix (apple rings, dried banana, prunes, etc) and was 16 oz. I also added 1/2 vanilla bean and used allspice instead of the mace. Not very pretty but very good. We used it by itself but for breakfast I am having some leftovers with vanilla yogurt. Thanks for sharing this keeper which we will be having again soon!