Recipe courtesy of Laura Calder
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Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

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