Warm Winter Fruit Salad
Warm Winter Fruit Salad is perhaps not strictly speaking fast and easy in terms of cooking time, but certainly in preparation—and worth the wait with the wonderful aromas that emanate! One to enjoy during cold weather using whatever fruits are in season.
Preparation time: 10 minutes
Cooking time: 90 minutes
½ cup (4 oz) brown sugar
juice of 1 lemon
½ cinnamon stick
½ vanilla bean
½ teaspoon cardamom seeds
50 g (1¾ oz) dried apricots
6 dried figs
10 fresh cumquats
1 tangelo or large mandarin, segmented
6 fresh dates
1–2 tablespoons brandy
clear apple juice (optional
- Combine 1 cup (8 fl oz) water with the sugar and stir over a medium heat until the sugar dissolves. Add the lemon juice, cinnamon, vanilla bean split in half and cardamom seeds.
- Peel the quince, cut in half and then into thirds or quarters, depending on size, leaving the core intact to aid thickening. Add this to the syrup. Add enough water to just cover the fruit and return to the simmer. Cover with a cartouche (round of baking paper) weighed down with a saucer and leave to simmer, stirring occasionally for half an hour or so. This ensures the quince remains submerged and cooks evenly.
- Then, add apricots, figs and cumquats, and simmer for another half an hour. Add the pears cut into eighths, tangelo and dates, and simmer for a final half hour with a splash or two of brandy and, if necessary, top up the liquid with some clear apple juice.
- To serve, remove the quince and cut away the core. Serve with the remaining salad and syrup in a bowl with some thickened cream. Delicious warm, at room temperature or chilled.
Lyndey’s Note: This is also delicious served with thick yoghurt for breakfast. Use whatever fruits are in season.
Wine: Try an oloroso sherry with this, it is sweeter in style yet not cloying.
Recipe from Lyndey Milan. The Best Collection. (New Holland 2009 and 2013).
Related Recipe: Poached Pears with Caramel Sauce