This sustaining dish makes a nourishing winter dessert. Serve hot with whipped cream or custard.
1 ½ oz. water
8 fl. oz. white wine
5 oz. sugar
4 oz. dried apricots, soaked overnight and drained
4 oz. dried figs, soaked overnight and drained
4 oz. cup dried peaches, soaked overnight and drained
4 oz. dried prunes, soaked overnight and drained
4 oz. dried pears, soaked overnight and drained
4 oz. dried apples, soaked overnight and drained
2 oz. shelled pistachio nuts
2 oz. shelled Brazil nuts
3 oz. desiccated coconut
3 oz. flour
3 oz. butter, softened
Pour the water and wine into a large saucepan and set the pan over moderate heat. Add 2 ounces of the sugar and stir until it has dissolved. When the sugar has completely dissolved, add the dried fruits and nuts. Increase the heat to high and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes. Taste the syrup and add more sugar if desired.
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
Remove the pan from the heat and, using a slotted spoon, transfer the fruits and nuts to a large ovenproof dish. Set aside.
In a medium-sized mixing bowl, com-bine the coconut, flour, butter and the remaining sugar. Using your fingertips, rub the ingredients together until the mixture resembles fine breadcrumbs.
Cover the fruit mixture with the crumble mixture and place the dish in the centre of the oven. Bake for 20 to 30 minutes or until the crumble is cooked and golden brown.
Remove the dish from the oven and serve immediately.