Ingredients

• 8 ounces/225 g dried figs, halved or quartered
• 8 ounces/225 g kumquats
• 8 ounces/225 g dried prunes
• 1/2 cup/100 g sugar
• 1/4 cup/60 ml Cognac
• Zest of 1/2 lemon
• Creme fraiche and toasted almonds, or vanilla ice cream, for serving

Browse by ingredient

Instructions

1. Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.