Use whatever dried fruits take your fancy although this version with prunes and figs is top-notch. I like black mission figs – they are small and available in most supermarkets. Those with a sweet tooth can use sweetened fruit juice or add a little sugar (about 2 tablespoons) when simmering the dried fruit or add a little maple syrup at the end. I sometimes peel half of the apples and pears. I often caramelize the apples and pears in a little butter before adding them. I sometimes add sliced oranges at the end. This recipe makes enough for a crowd – it keeps well in the fridge.
1 cup unsweetened fruit juice
½ cup port wine or Madeira
12 prunes, halved
8 dried figs, halved
2 unpeeled medium apples, cored, cut into chunks
2 unpeeled medium pears, cored, cut into chunks
2 cups frozen mixed berries, thawed and undrained
Combine fruit juice, port, prunes and figs in a large, heavy saucepan, a large flat-bottomed wok or deep skillet with a lid. Bring to a boil; reduce heat and simmer, uncovered, about 4 minutes. Transfer the prunes and figs to a large glass bowl using a slotted spoon.
Add the apples and pears to the liquid in the saucepan. Bring to a boil; cover and simmer for 2 minutes or until the fruit barely begins to turn soft. Add this mixture to the cooked prunes and figs. Cool. Add raspberries; stir gently to mix well. Chill.
Serve with vanilla yogurt, crème fraiche or vanilla ice cream.
Serves 8 to 10.