For the stewed dried fruit: • 5g star anise • 10g whole cloves • 500g mixed dried fruit • 5ml ground cinnamon • 1 vanilla pod, split • 4 cups orange juice • 1 cup sugar
Place the star anise and cloves in a muslin cloth, and tie together with string. Place all the ingredients in a pot and simmer over medium-low heat until the fruit is soft (20 to 30 minutes).
For the vanilla-bean cream: • 1 cup fresh cream • 1T caster sugar • 1 vanilla pod, split
Place the cream and caster sugar in a bowl. Scrape the seeds out of the vanilla pod and add them to the cream. Whip the ingredients together until thick. To serve, scoop a spoonful of the fruit into a bowl and drizzle with a little syrup from the pot.Top with a dollop of vanilla-bean cream and garnish with a quarter of a vanilla bean. Note:The fruit will keep for three days in the fridge. Serves 8
This recipe was originally published in the February 2010 issue of House and Leisure.