This is a simple Armenian dessert made from dried fruit. It is an especially welcome dessert in winter when fresh fruit is hard to come by. Serve it well chilled with whipped
8 oz. cups dried apricots, soaked overnight
8 oz. cups prunes, stoned and soaked overnight
4 oz. sultanas or seedless raisins, soaked overnight
2 large cooking apples, peeled, cored and sliced
3 fl. oz. clear honey rind of
1 lemon, in one piece
2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 tablespoons brandy
Drain the dried fruit and reserve 4 fluid ounces of the soaking water. Place the fruit and the reserved soaking water in a large saucepan. Add the apple slices, honey, lemon rind, nutmeg, cinnamon and ginger.
Place the pan over moderately high heat and bring the liquid to the boil. Reduce the heat to low and simmer the mixture for 25 minutes, or until the fruit is soft and pulpy.
Kirovakan Fruit is a dried fruit dessert, flavouredivitfi honey and brandy.
Remove the pan from the heat and remove and discard the lemon rind. Set the fruit aside to cool.
When the fruit is cool, beat it with the back of a wooden spoon until it resembles a puree.
Stir the brandy into the fruit puree. Place the bowl in the refrigerator to chill for 30 minutes before serving.