This is a delicious autumnal or wintry cooked fruit salad with the contrasting textures and tastes of dried and fresh fruits, bathed in a spiced red wine syrup. Our version is inspired by a recipe from
Soak the prunes in the wine for 8 hours or overnight. Next day, cut the ends off the Clementines and slice each into four rings. Place in a pan or flameproof casserole with the prunes, wine and the remaining ingredients. Bring slowly to the boil, cover and reduce the heat. Simmer very gently for 30 minutes, until the fruit is tender. Remove the spices and bay leaf. Serve lightly chilled.
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