Spiced Winter Fruit

Serves: 6

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 150 ml (¼ pint) each port and freshly squeezed orange juice
• 75 gram(s) light brown soft sugar
• 1  cinnamon stick
• 6 whole(s) cardamom pods, lightly crushed
• 5cm (2in) piece fresh root ginger, thinly sliced
• 50 gram(s) large muscatel raisins or dried blueberries
• 1 small pineapple, thinly sliced
• 1  mango, thickly sliced
• 3  tangerines, halved horizontally
• 3  fresh figs, halved

Method

1. First, make the syrup. Pour the port and orange juice into a small pan, then add the sugar and 300ml (½ pint) cold water. Bring to the boil, stirring all the time. Add the cinnamon stick, cardamom pods and ginger, then bubble gently for 15min.
2. Put all the fruit in a serving bowl. Remove the cinnamon stick and cardamom pods from the syrup, then pour the syrup over the fruit. Serve warm or cold.
3. TO FREEZE Tip the fruit and syrup into a freezerproof container, leave to cool, then cover with a tight- fitting lid and freeze for up to three months.
4. TO SERVE Thaw overnight in the fridge and serve cold.

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