Monday, April 19, 2010
Saturday I made a fruit jumble for my friend who is recouperating from surgery. She titled it. It is composed of dried Turkish apricots, dried pitted organic plums and Hunza raisins... they are a beautiful green, very dense, sweet and quite dry. They happen to be my favorite raisins. They are grown organically in the Himalayas. This jumble is a delicious accompaniment to Greek yogurt or vanilla ice cream if you dare!
Dried Fruit Jumble
2 cups dried apricots
2 cups dried pitted plums
2 cups dried golden or Hunza raisins
2 cups water
1 cup orange juice
1 cup dry vermouth
1/2 cup honey
2 cinnamon sticks
zest of 1 orange
zest of 1 lemon
1 vanilla bean split lengthwise or 2 tsp. vanilla extract
Place all of the ingredients if using vanilla bean into a 3-4 quart sauce pan. If you are using vanilla extract don't include until the jumble cools, stir gently with a large spoon.
Bring quickly to a boil . Then cover and lower the heat to simmer. Cook, stirring occasionally about 1 to 1 1/2 hours until the fruit is tender, but not falling apart, and the liquid is syrupy.
Let cool and add vanilla
Serve warm with yogurt or vanilla ice cream.
On Sunday my daughter and I were looking at Vogue together and came across this amazing watch... She was so taken with it and so was I so I decided to take some photos.
Here are some of the shots I got!
Writing, recipe and photos by Karen Pickus
Courtesy Karen Pickus 2010
Posted by Karenlovesgoodfood.com at 6:52 PM