It’s my inner nanna: I just love a bit of soft, steeped fruit. It is such an easy thing to throw together and supplies me with breakfast beyond the weekend and into a busy week. Whether it’s with yoghurt, blended as part of a smoothie, on muesli or on its own, it is one of the most useful fridge staples.
Makes approximately 325 g.
Ingredients 12
175 g honey
2 tbsp rosewater
2 cinnamon sticks
2 orange, zested
3 tsp vanilla bean paste
750 ml water
Fruit Mix
75 g dried apricots
40 g dried peaches
40 g dried apples
40 g dried pears
70 g medjool date, pitted
70 g prunes
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Method 4
Set the slow cooker to high. Combine the , , , , , and in the bowl of the slow cooker and cook, with the lid off, until the honey has dissolved and everything is well combined.
Continue to cook for about 30 minutes to allow the liquid to reduce by about half.
Add the , , , , , and , close the lid and turn the slow cooker off. The residual heat will soften and rehydrate the fruit, but prevent it from turning to mush.
Allow to cool completely in the syrup – at least 45 minutes – before storing in a sealed container in the fridge for up to 1 week.
