Cinnamon Roasted Fruits with Mascarpone

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About


  • 16 dried figs
  • 32 dried apricots
  • 32 prunes, stoned
  • 50


Place all the dried fruit in water overnight to soften, then drain. Melt the butter in a pan, add the sugar and cook gently over a low heat, stirring occasionally, until the butter and sugar caramelise. Break the cinnamon stick into pieces, reserve a few bits for decoration and add the rest to the caramel with the ground cinnamon. Remove the pan from the heat and allow it to cool for 5 minutes.