Dried fruit conserve

Name: Dried fruit conserve
Yield: 0 serving
Cuisine: Boil
Ingredients: 125.00 g apricots dried, soft; 100.00 ml orange juice freshly squeezed; 90.00 ml butter; 250.00 ml raisins; 250.00 ml sultanas golden; 125.00 ml currants; 45.00 ml sugar; 2.00 orange peel long strips; 1.00 cinnamon sticks halved; 2.00 cloves whole; 10.00 ml brandy

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Fruit

By Food24 November 03 2009

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Ingredients (11)

125.00 g	apricots — dried, soft
100.00 ml	orange juice — freshly squeezed
90.00 ml	butter
250.00 ml	raisins
250.00 ml	sultanas — golden
125.00 ml	currants
45.00 ml	sugar
2.00	orange peel — long strips
1.00	cinnamon sticks — halved
2.00	cloves — whole
10.00 ml	brandy

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Method:

Soak the apricots in a little heated orange juice until plump. Drain and halve.
Melt the butter and when hot add the apricots, raisins, sultanas, currants and sugar.
Sauté gently until the fruit just begins to brown.
Add the orange peel, cinnamon stick, cloves, remaining orange juice and brandy and stir until the liquid has reduced and starts to caramelise. Remove from the heat and spoon into small ramekins. Allow to cool.
Serve with a selection of cheeses, biscuits and port.