Ingredients
- 100g dried apricots
- 150g pitted prunes
- 50g raisins
- 1 orange, 1 pomegranate
- 3 tbsp. tablespoons of cane syrup
- 1 small cinnamon stick
- 2 cloves
- 1/4 vanilla pod
- For the cream:
- 150 g canned mascarpone
- 2 pinches of pure vanilla powder
- 1 tbsp. teaspoon of sugar
- 2 tbsp. tablespoon of milk
- To serve:
- a few mint leaves (optional)
Preparation
Brush the orange under lukewarm water, dry it and remove the zest
thin sticks with a zester knife. Squeeze the fruit. Cut the vanilla into 4 sticks.
Pour the cane syrup and 40 cl of water into a saucepan. Add the orange zest, cinnamon, cloves and vanilla. Boil for 5 minutes.
Rinse the fruit. Pour the orange juice into the saucepan, add the fruit and simmer for 10 minutes.
Remove the fruit with a skimmer and put it in a bowl. Remove the cinnamon, cloves and vanilla. Set the vanilla aside. Reduce the cooking juices by half. Pour it over the fruit and let cool.
Prepare the cream: mix the mascarpone, sugar, vanilla and milk in a bowl with a hand whisk. Put in the refrigerator.
To serve, divide the fruit into individual bowls, top with the cooking juices and top with mascarpone cream. Stick a vanilla stick and garnish with one or two mint leaves if desired.
source: la-cuisine-marocaine.com
