Monday, June 23, 2008
This delicious dried fruit salad can be made 1 week ahead; keep, covered, in refrigerator. Serve cold for dessert with whipped cream and shredded orange rind, if liked. Recipe serves 4.
2 cups water
1/4 teaspoon ground ginger
1 teaspoon grated orange rind
2 tablespoons orange juice
1/2 cup caster sugar
12-13 ounce (400 g) packet dried fruit salad
1. Combine water, ginger, rind, juice and sugar in medium saucepan, stir over low heat until sugar is dissolved. Bring to boil, add fruit, reduce heat, simmer, uncovered, for about 10 minutes or until fruit is plump; stir occasionally.
2. Remove from heat, transfer mixture to medium bowl, cool to room temperature, cover, refrigerate.