- 1/4 pound [113 g] stoned dried prunes
- 1/4 pound [113 g] stoned dried apricots
- 1 apple
- 1 pear
- Milk [optional]
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- Into a bowl, leave dried prunes and apricots to soak overnight, covered with water.
- On the next day, pour fruits and soaking water into a casserole, and bring to a boil.
- Peel, core then dices apple and pear.
- Add apple and pear dices to boiling fruits and bring back to a boil.
- Just lower heat and simmer, stirring from time to time so that fruits do not stick to the bottom of the casserole, until really soft and almost all of the liquid has been absorbed.
- Puree mixture.
- Serve this puree warm yet not hot, or cold, after mixing in a little milk if desired.
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