Читать книгу Home Cooking - Rachel Allen - Страница 58

These poached fruits are great on their own or served with yoghurt, or in porridge (see pages 10 and 11). They can be made in advance and they keep well in an airtight container in the fridge for up to two weeks.

200g (7oz) pitted prunes

175g (6oz) dried apricots

25g (1oz) raisins

1 vanilla pod, split

Strip of orange zest

1–2 tbsp honey

4 tbsp warm water

225ml (8fl oz) freshly squeezed orange juice

50g (2oz) dried coconut shavings (optional), to serve

1 Place the prunes and apricots in a bowl, pour over enough boiling water to cover and leave to soak overnight.

2 The next day, drain the dried fruits, reserving the liquid, and place them in a saucepan. Add the raisins, vanilla pod, orange zest and honey and pour over the warm water. Top with enough of the reserved soaking liquid to just cover and then bring to the boil before reducing the heat and simmering for about 35 minutes.

3 Remove from the heat and leave to cool completely. The fruits can be refrigerated at this point until needed. Just before serving, stir the orange juice into the mixture (or about 2 tablespoons per serving if not serving the whole amount) and scatter with the coconut shavings (if using).