Exotic Sun-Dried Fruit Salad

Name: Exotic Sun-Dried Fruit Salad
Yield: Serves 6
Ingredients: 300 ml (10 fl oz, 1¼ cup) whipping cream; 50 g (2 oz, ½ cup) blanched almonds; 1 tsp ground cinnamon; 100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer); 100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer); 100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer); 60 ml (2 fl oz, ¼ cup) each rum and brandy; 50 g (2 oz, ¼ cup) shelled pistachios; 5 cm (2 in) fresh ginger, crushed; 60 ml (2 fl oz, ¼ cup) each rum and brandy; 200 g (7 oz, 1 cup) sugar; 10 cm (4 in) cinnamon stick; 100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer); 50 g (2 oz, ⅓ cup) dried currants

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

100 g (4 oz) each dried apricots, figs, prunes, black raisins (or use in whatever proportions you prefer)

Dessert
December
Winter
Vegetarian
Christmas

Method

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