Dried Fruit Compote with Ginger and Rum

Name: Dried Fruit Compote with Ginger and Rum
Yield: Serves 4-6
Ingredients: 2-4 oz (50-100 g) demerara or granulated sugar; 2-3 tablespoons (2-3 x 15 ml spoon) dark rum; juice of 2 lemons and 1 orange; 2 x 8 oz (2 x 200 g) packets dried mixed fruit (apricots, apples, etc. - cut any extra-large fruits in half); 2 oz (50 g) crystallised ginger - cut into small pieces

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

An excellent winter fruit salad with the most aromatic juices, which makes a refreshing dessert at Christmas time. It will keep well in the fridge.

Ingredients

2 x 8 oz (2 x 200 g) packets dried mixed fruit (apricots, apples, etc. - cut any extra-large fruits in half)
2

Dessert
Vegan
Winter
December
Gluten-free
Christmas

Method

Soak the dried fruit overnight or for at least 6 hours. Drain it and put into a large saucepan with the ginger, sugar and fruit juice. Bring to the boil, then cover and simmer gently for half an hour. Then stir in the rum, transfer to a serving bowl and let cool. Serve with cream.