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This fruit salad is a little labor intensive, but the flavors are amazing!

Serves 8-10

3 ounces dried apple rings

6 ounces dried apricots

3 ounces dried cranberries

1 cup apple juice

2 cups white wine

1 1/4 cup sugar

Rind of 1 lemon, cut in strips

Juice of 1 lemon

6-10 fresh bay leaves

12 plums, pitted and cut into chunks

3 pears, quartered, seeds removed

2 ounces red grapes

Chopped walnuts and full fat Greek yogurt for topping


Put the dried fruit into a saucepan, add the apple juice and bring to the boil. Take off the heat and leave the fruit sitting in this to plump up for about 2 hours.

Put the wine, sugar, lemon rind and juice and bay leaves into a saucepan and bring slowly to the boil, stirring gently to help the sugar dissolve. Add the plums and poach very gently for about 10 minutes, or until they are just tender. Lift them out with a slotted spoon and dish.

Add the pears to the syrup and poach until tender, about 5-10 minutes. Transfer to the dish with the plums.

Add the grapesto the syrup and poach until soft, about 2-5 minutes. Transfer to the dish with the pears and plums.

Add all the dried fruit and the juice from soaking to the poaching liquor and bring to the boil, then turn the heat down and simmer for five minutes. Remove from the heat. Strain off the poaching liquid.

Place bay leaves in the serving dish and add the dried fruit to the fresh. Boil the liquor for five minutes until syrupy. Leave to cool completely then pour over the fruit.

Sprinkle with chopped walnuts and top with Greek yogurt.

The post Weekend Brunch: Daphne Fruit Salad appeared first on The National Herald.

Source: The National Herald
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