Fruit and Nut Casserole

Name: Fruit and Nut Casserole
Ingredients: 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples; 50 g (2 oz) each pine nuts, hazelnuts, flaked almonds, walnut pieces; 50 g (2 oz) each pine nuts, hazelnuts, flaked almonds, walnut pieces; 3 tablespoons sweet muscat wine – optional; 1.75 litres (3 pints) hot Earl Grey or jasmine tea; 1.75 litres (3 pints) hot Earl Grey or jasmine tea; 1 lemon grass stalk; 2.5 cm (1 inch) piece of ginger, peeled and shredded; 2 bay leaves; 12 allspice berries; 50 g (2 oz) each pine nuts, hazelnuts, flaked almonds, walnut pieces; 50 g (2 oz) each pine nuts, hazelnuts, flaked almonds, walnut pieces

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

675 g (1 ½ lbs) dried fruit such as apricots, prunes, figs, peaches, pears and apples

Stew
Vegan
Gluten-free

Method

Put the dried fruit in a lidded flameproof casserole, and pour on the hot tea. Add the lemon grass, ginger, bay leaves and allspice. Bring to the boil, cover, and cook in a preheated oven at 170°C/325°F/gas mark 3 for 1 ½ to 2 hours.</