Ronnie's Notes
I have a gastronomic fascination with stewed, dried fruit — what my grandmother called kumput (which she made with mostly prunes and sometimes dried apricots).
I’ve written a sort of love letter to this iconic, Ashkenazi Jewish dish.
I’ve played with the recipe and made several different versions.
I like them all.
The recipe below has become my favorite. The sweet white wine makes a difference for sure, and also the larger pieces of crystallized ginger (some of my recipes include chopped crystallized ginger).
This isn’t at all like my grandma’s version and yet I think of her every time I made any version of this recipe. She was the inspiration, after all.
Instructions
Place the water, wine, juice, maple syrup, vanilla bean, cinnamon stick, cloves and optional cardamom pods in a saucepan large enough to hold all the dried fruit.
Bring to a boil over high heat.
Turn the heat to medium-low and simmer for .
Add the fruit and simmer another or until the fruit is soft.
Let the fruit cool in the pan.
Discard the cinnamon stick and vanilla bean.
Let cool.
Serve with the poaching liquid.