Recipe for Dinner
Brandied Fruit Compote
Fruity Chocolate Chip Pip
225 g/8 oz/1/2 1/2 cups dried fruit salad 300 ml/1/2 pt/1/2 cups apple juice Lemon slice
5 cm/2 in piece cinnamon stick
30 ml/2 tbsp brandy
Wash the dried fruit salad, place in a saucepan with the apple juice and leave to stand for at least 3 hours. Add the lemon slice and the cinnamon. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes until the fruits are really tender. Discard the lemon and cinnamon. Leave covered until cold, then stir in the brandy and chill until ready to serve with a bowl of quark handed separately.
2 large oranges
1 small carton apricot yoghurt 10 ml/2 tsp orange liqueur (optional) 15 ml/1 tbsp toasted chopped nuts
4 chocolate chip chewy bars
Halve the oranges and carefully remove the flesh with a serrated knife. Cut a tiny slice off the base of each orange shell so it stands upright. Chop the orange flesh, discarding any pith or tough membranes. Place in a bowl and mix in the yoghurt and liqueur, if using. Place the orange shells on four individual plates. Spoon in the fruit and yoghurt mixture. Sprinkle with chopped nuts. Cut the cereal bars into bite-sized pieces and arrange around the base of the oranges. Serve with a cocktail stick (toothpick) to spear the pieces of chewy bar then dip in the fruit and yoghurt , and a teaspoon to eat the remainder.