Cardamom Roasted Fruits

From issue #4.
Photography by Photography by Aaron McLean.
Cardamom Roasted Fruits

Serves: 6


24 dried apricots
1 1⁄2 cups warm water
20 dried figs
20 pitted prunes
1-2 bunches of muscatel grapes – optional
2 lemons, zest and juice
1 vanilla bean
2 cinnamon sticks
3 tablespoons caster sugar
1 teaspoon cardamom seeds


Preheat the oven to 200oC
Place the apricots and water in a baking dish and leave to soak for 1 hour. Split the vanilla bean and scrape out the seeds. Add the bean and seeds with the other ingredients, except the sugar and cardamom, to the apricots. Mix these together and sprinkle half over the dried fruits. Reserve the rest.

Roast the fruits for 15 minutes until they begin to colour. Remove from the oven and sprinkle over the remaining sugar mixture. Return to the oven for a further 10 minutes. The fruits are ready when glazed and slightly golden.
Serve warm or at room temperature with yoghurt and a crisp biscuit. Serves 6