Ingredients

  • ½ pound each dried prunes, apricots, peaches, figs
  • 3-4 cups water
  • 6 thin slices lemon, seeds removed
  • 1 ½ cups sugar
  • ¼ to one-third cup bourbon, cognac or dark rum
  • 2 cups sour cream, heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      471 calories; 17 grams fat; 10 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 3 grams protein; 59 milligrams cholesterol; 25 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
  2. Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
  3. Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.
  • This recipe is from ”The New James Beard” (Knopf $16.95).

30 minutes

Dining and Cooking