5 ounces dried apricots
5 ounces prunes, pitted
5 ounces dried pears or apples
5 ounces dried peaches
24 ounces hot water
1 cinnamon stick
12 ounces light corn syrup
2 ounces cointreau
Servings: 32
1. Coarsely chop the fruits. Place the pieces in a nonreactive saucepan and add the water and cinnamon stick.
2. Bring the mixture to a simmer, cover and cook until tender, approximately 12-15 minutes.
3. Add the corn syrup and Cointreau. Simmer uncovered until thoroughly heated. Serve warm or refrigerate for longer storage.
Yield: 2 pounds (1 kg)
5 ounces prunes, pitted
5 ounces dried pears or apples
5 ounces dried peaches
24 ounces hot water
1 cinnamon stick
12 ounces light corn syrup
2 ounces cointreau
Servings: 32
1. Coarsely chop the fruits. Place the pieces in a nonreactive saucepan and add the water and cinnamon stick.
2. Bring the mixture to a simmer, cover and cook until tender, approximately 12-15 minutes.
3. Add the corn syrup and Cointreau. Simmer uncovered until thoroughly heated. Serve warm or refrigerate for longer storage.
Yield: 2 pounds (1 kg)
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