Spiced Dried Fruit Salad

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.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 30  g  dried apples
• 50  g  dried apricots
• 30  g dried figs
• 30  g  dried pears
• 30  g  dried peaches
• 1⁄2 cinnamon stick
• 2  cloves
• 1  teaspoon honey
• 1  pinch powdered saffron
• 1⁄2 teaspoon vanilla bean paste or 1⁄2 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

1. 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.
2. 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.
3. 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).
4. Note: if you prefer you can place the cinnamon & cloves into a muslin bag to make removal easier.