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    Moroccan Fruits

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    Moroccan Fruits

    Plump, ripe autumn fruits in a spiced saffron syrup.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes, plus cooling
    • Total time: 35 minutes, plus cooling 35 minutes

    Serves: 2


    • For the fruits
    • 2 plums, halved and stones removed
    • 2 peaches or nectarines, stones removed and cut into quarters
    • 1 tbsp raisins or sultanas
    • Finely grated zest of 1 orange
    • For the fruits
    • 2 fresh figs, cut in half
    • Mint leaves, to decorate
    • For the syrup
    • 100ml port or red wine
    • 100ml orange juice
    • 75g light brown muscovado sugar
    • 2 cinnamon sticks
    • ¼ tsp saffron threads
    • 1 tsp whole cardamoms, lightly crushed
    • ½ tsp ground ginger
    • ½ tsp ground cinnamon


    1. In a non-stick saucepan, combine the port, orange juice and sugar with 200ml cold water and bring to the boil, stirring all the time. Add the cinnamon sticks, saffron, cardamom, ginger and ground cinnamon and simmer for 5 minutes.
    2. Add the plums, peaches, raisins and half the zest to the syrup and simmer gently for 10 minutes, then add the figs and simmer gently for 5 minutes, until softened but still firm.
    3. Cool the fruit in the syrup and serve warm or at room temperature with yogurt or crème fraîche. Decorate with mint leaves, and scatter with the remaining grated orange zest.

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    Cook's tips

    This can be made a day ahead. Gently reheat to serve.


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