This is a recipe from my new cookbook–Healthy Eating for Life–due out in early January 2014.
It’s simple to do–no fuss and can be made anytime of year.
I don’t as a rule eat dessert but when Meredith hands me a small bowl of this with a dollop of yogurt–I find it hard to resist.
Yellow apricots lighten the colours but the darker untreated ones taste as good.
These amounts can serve at least ten people but as it tastes even better the next day and the day after having sat in the fridge any left over will serve well over the following few days.
250gms dried apricots
350gms dried figs
25gms dried cranberries
2 rosehip tea bag
2 cinnamon sticks
25gms flaked almonds
yogurt or creme fraiche
- Wash the fruit.
- Boil the water and pour it over the teabags in a china bowl—leave for 10 minutes.
- Remove the teabag and pour the liquid into a pan.
- Add the dried fruit, cloves and cinnamon sticks and simmer 15 minutes.
- Leave to cool.
- Serve with flaked almonds and yogurt or creme fraiche.