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Dried-Fruit Purée

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Ingredients

(250 ml) JARS
FOR ABOUT THREE 1-CUP:

3 cups (750 ml/500 g) unsulphured dried fruit: plums, apricots, apples, figs, etc.
⅓ cup (75 ml/100 g) dry white wine
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) ground cinnamon
Pinch ground allspice


Method

Soak the dried fruit overnight in just enough cold water to cover. Drain. Set aside the water.


Purée the fruit in a blender or with a potato masher. Combine with reserved water, wine, lemon juice, cinna­mon and allspice in a saucepan. Cook on low heat for 15 to 20 min­utes, stirring constantly, until the liquid evapo­rates.


Pour the hot mixture into clean jars and seal immediately with two-part preserving lids. Stand the jars upside down for 10 minutes, then turn upright and leave to cool.

TIP:- The purée will keep for 2 to 3 months. The dried fruit is so sweet that no sugar is needed.

Per jar:- approx. 418 calories 5 g protein, 1 g fat, 84 g carbohydrates

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