1/2 cupdried prunes 1/4 cupdark raisins 1/4 cupgolden raisins 1/2 cupdried apricots (cut in half if they're large) 1/2 cupdried figs (cut in half)
Directions
Wash all ingredients well to remove the sulfites, and place in a saucepan. Add water to cover the fruit, at least 2 cups (fruit will swell when rehydrated).
Bring to a boil uncovered, reduce heat and simmer just around 10 minutes. Do not overcook!
Remove from heat and allow to cool. Pour fruit and liquid into jars and refrigerate before serving. Delicious for breakfast or poured over sponge cake!
TIPS AND VARIATIONS: I prefer using prunes that have not been pitted (still have pits) because they hold their shape better, but then you have to warn guests that there are pits. Other dried fruits may also be used, and you can vary the proportions to your liking.
