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Spiced winter fruit trifle – Rich Dessert

spiced winter fruit trifle

With solid foundations in the form of fruitcake (which, let’s face it, you may well have in excess by the time Christmas rolls around) and dried fruit that just keeps getting plumper and more delicious the longer you leave it, plus a delicately sweet and nutty blancmange in place of the usual custard, this rich trifle will keep for up to five days in the fridge.

Serves eight to 10.

For the compote
100g dried figs
100g dried prunes
100g dried apricots
Juice of 2 oranges
1 cinnamon stick

For the trifle
300g fruit cake, sliced fairly thinly
1 litre whole milk
Zest of 1 orange
125g caster sugar
100g ground almonds
1 nutmeg, to grate
120ml brandy, whisky or rum
8 gelatine leaves
300ml whipping cream
2 tbsp flaked almonds, toasted

Start with the compote. Put all the ingredients into a small pan, barely cover with cold water, then heat gently and simmer for about 15 minutes, until the fruit is plump and the liquid has become slightly syrupy. Set aside and leave to cool.

Line the base of a trifle dish with cake. Drain the fruit, retaining the liquid, and scatter over the cake with a couple of tablespoons of its cooking liquid and leave to soak in.

Put the milk in a pan with the orange zest, sugar, almonds and a good grating of nutmeg, and bring to a gentle simmer, stirring occasionally. Take the pan off the heat, leave to infuse for an hour, then pass through a sieve and heat back up to blood temperature. Soak the gelatine in cold water, then wring out and stir into the milk mix with the booze. Leave to cool to just warm, then pour through a sieve on top of the fruit layer. Cover and chill until set, or for up to five days.

Just before serving, whip the cream to soft peaks and dollop on top of the trifle, then scatter with the toasted almonds.

via The Guardian

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