Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 181

Dried fruit has gone though a renaissance and you can now buy wonderful, freshly dried soft pineapple, plums, figs, cherries and cranberries. I cook them with ordinary dried figs, adding them sliced to stock when braising partridge or pheasant. I make trifle with them too, having discovered by accident when short of fresh berries that they make a much more interesting pudding that is nice for Christmas meals.