Fruit and Nut Casserole

Name: Fruit and Nut Casserole
Ingredients: 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 4 pt / 2.30 1 hot Earl Grey or jasmine tea piece of lemon grass; 4 pt / 2.30 1 hot Earl Grey or jasmine tea piece of lemon grass; 4 pt / 2.30 1 hot Earl Grey or jasmine tea piece of lemon grass; 2 bay leaves; 12 allspice berries; 2 oz / 60 g hazelnuts; 2 oz / 60 g flaked almonds; 2 oz / 60 g walnut pieces; 3 tbsp sweet muscat wine (optional); 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples; 1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g dried fruit, such as apricots, prunes, figs, peaches, pears and apples<

Gluten-free
Vegan

Method

Put the dried fruit in a lidded flameproof casserole, and pour on the hot tea. Add the lemon grass, bay leaves and allspice. Bring to the boil, cover and cook in a preheated oven at 170°C / 325°F / Mark 3 for 1½-2 hours. Remove from th