Spiced Dried Fruit with Rum (Frutta Cotta)
Adapted from Gennaro Contaldo's recipe for Frutta Cotta. Dried fruit rehydrated in the best possible way in spices, sugar and rum. Serve with icecream, mascarpone, cream or custard.
Prep Time20 mins
Standing time1 d
Total Time1 d 20 mins
Servings: 20 servings
- 1 orange
- 2 limes
- 2 sprigs fresh rosemary
- 3 fresh bay leaves
- 1 cinnamon stick
- 6 cloves
- ½ teaspoon black peppercorns
- 1 vanilla bean
- 2 ½ cups sugar
- 2 cups water
- 2 lb mixed dried fruit
- ¾ cup dark rum
Thinly peel the rind of the oranges and limes.
Squeeze the juice of the citrus fruits into a large saucepan and add rosemary, bayleaves, cinnamon stick, cloves, black peppercorns, vanilla bean, sugar and water.
Place pan over medium heat, bring to the boil and stir occasionally to dissolve sugar.
Cover and reduce heat. Simmer for 5 minutes.
Add fruit and simmer for 5 minutes, stirring occasionally.
Remove from heat. Add rum.
Stir well then spoon fruit and spices into sterilized jar. Top with liquid. Seal tightly with lid.
Allow to stand at least one day before serving.
Warm slightly when serving.
- To Sterilize jars: Preheat oven to 275°F/130°C. Wash in hot soapy water and rinse well. Place the jar upturned on a tray in a preheated oven for 10-15 minutes. Fill while hot.
- If some of the fruit seems extra dry put it in first followed by the softer fruit. Don't overcook because the fruit will continue to cook as it cools in the hot liquid.
Calories: 237kcal | Carbohydrates: 56g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 327mg | Fiber: 5g | Sugar: 47g | Vitamin A: 25IU | Vitamin C: 5.9mg | Calcium: 81mg | Iron: 1mg