Recipe - Harvest Wild Rice

GENERAL
250 g Prunes; (8oz)
125 g Dried apricots; (4oz)
125 g Dried figs; (4oz)
40 g Raisins; (1 1/2oz)
50 g Caster sugar; (2oz)
600 ml Water; (1 pint)
3 tablespoon Rosewater; (optional)

TO GARNISH
25 g Flaked almonds; (1oz)

Rinse the fruit briefly. Dissolve the sugar in the water, bring to the
boil, and add the fruit; cover and cook for 20 minutes.

Add the rosewater, if you are using it, and let the fruit soak in its
aromatic juices for a few hours or overnight before serving.

Serve warm or at room temperature in individual bowls, with a few flaked
almonds on top.

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