Puddings & Desserts Recipes
Brandied Dried Fruits
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
- 1 1/2 cups water
- 3/4 cup sugar
- zest of 1 lemon peeled off in long thin strips
- 2cm piece fresh ginger root, peeled
- 150g Angas Park Diced Apricots
- 200g Angas Park Dried Peaches, cut into 6 pieces
- 75g Angas Park Seeded Raisins, roughly chopped
- 75g Angas Park Sultanas
- 1/2 cinnamon stick
- 3/4 cup brandy
- 2 tablespoons fruit-based liqueur
Method
- Place the water, sugar, lemon zest and ginger into a saucepan. Bring to the boil, stirring until sugar dissolves. Boil gently for 5 minutes.
- Place all dried fruits into a glass bowl. Pour over the boiling liquid and add the cinnamon stick. Stand, covered, until cold.
- Remove the lemon zest and cinnamon stick. Stir in the brandy and liqueur. Spoon into jars and seal tightly.
- Leave to mature for 2 weeks before using. Store in a cool place, or in the refrigerator in hot weather.
- Serve with vanilla ice cream.
Serves 4 - 6
