Description
Autumn has come and not far off the cold and chilly rain, sleet and bad weather, I propose to make an autumn and winter warming dessert of fruit cooked in syrup and brandy with spices. Its warm spicy flavors will make your dinner or lunch special, but the fruit and spice is a match made in heaven! Try to add in this dessert pumpkin slices Butternut squash (aka hazelnut, nutmeg), aroma and flavor complemented by nutty, nutmeg notes! Help yourself and enjoy!
Ingredients
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Orange
1 piece
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Pear
0.5 piece
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Apple
0.5 piece
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Nectarine
1 piece
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Dried apricots
1 handful
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Prunes
1 handful
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Cherry
1 handful
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Figs
6 piece
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Sugar
0.5 cup
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Water
1 cup
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Star anise
1 piece
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Cinnamon
1 piece
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Cognac
50 ml
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Pumpkin
100 g
Cooking
All the fruit wash and dry.
With orange to cut several wide strips of peel, squeeze the juice.
Apple, pear and nectarine clean cored and cut into pieces.
In a skillet or frying pan with high sides to combine the sugar and water, add cinnamon stick, star anise, orange zest, bring to a boil and cook for 5 minutes.
If you love pumpkin, you can add 100 g of pieces of pre-roasted until soft, sweet pumpkin, cut into pieces. Perfect pumpkin Butternut squash — it's nutty, nutmeg.
Add dry fruit, cook for 5 minutes, pour in the cognac.
Then add chopped fresh fruit, pumpkin (optional) and orange juice. To interfere rarely and carefully so as not to bruise the fruit.
Cook until thick syrup and the softness of the fruit. Then let it brew, remove spices, and zest.
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