Exotic Sun-Dried Fruit Salad

Preparation info

  • Difficulty


  • Serves


Appears in

The Feast of Christmas: Origins, Traditions and Recipes

The Feast of Christmas

By Paul Levy

Published 1992

  • About

This dessert was specially created for Christmas by the chef at Chutney Mary Restaurant in London. It has an opulent feel about it, but in fact is relatively light and refreshing.


  • 100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer)
  • 50 g (2 oz, cup) dried currants
  • 200 g (7 oz, 1 cup) sugar
  • 10 cm (4 in) cinnamon stick
  • 5 cm (2 in) fresh ginger, crushed
  • 60 ml (2 fl oz, ¼ cup) each rum and brandy
  • 50 g (2 oz, ¼ cup) shelled pistachios
  • 50 g (2 oz, ½ cup) blanched almonds
  • 300 ml (10 fl oz, cup) whipping cream
  • 1 tsp ground cinnamon


Soak the fruit in cold water for 24 hours. Drain, but reserve 300-450 ml (10-15 fl oz, 1-2 cups) of the soaking water. Simmer this in a saucepan with the fruit, the sugar, the cinnamon stick and crushed ginger until you have a thin syrup, off the heat add the rum and brandy and cool. Add the nuts and allow to steep for a day in the refrigerator. Serve with a dollop of whipped cream sprinkled with ground cinnamon.