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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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A fruit salad to serve with breakfast or for dessert when the fresh fruit isn't great. This one has a fantastic flavour with the rosewater and spices. Time include marinating time. Ingredients:
250 g stoned prunes |
125 g dried apricots |
125 g dried figs |
125 g raisins |
1/4 cup raw brown sugar |
1 tablespoon rose water |
1 teaspoon coriander seed |
1 strip orange zest |
1/2 lemon, juice of |
60 g toasted sliced almonds |
30 g toasted pine nuts |
Directions:
1. Put all fruits in a large bowl.
2. Sprinkle with sugar and rosewater.
3. Add water to cover and stir.
4. Cover with plastic wrap and leave fruits overnight in fridge.
5. Transfer mixture to saucepan and add extra liquid to cover if needed.
6. Tie coriander seeds in muslin and add to water with the orange zest.
7. Bring to boil and then reduce heat and simmer 10 minutes.
8. Allow to cool and remove coriander seeds and stir in lemon juice.
9. Serve warm or cold, sprinkled with almonds and pine nuts with yoghurt on the side.
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