This is basically a standard Middle Eastern dessert, customized a bit by me and some Italian friends of my mother. They came in when it came to the cheese… It’s easy to prepare and you can do it in advance.
To start, put the fruits (I prefer to use only abricots, but you might also use dried apples, prunes, … ) in a bowl and add water until they are just covered. Add sugar and, if you like, pomegranate syrup. Let them soak for 24 hours. Stir the fruit once or twice while soaking to make sure that the fruit on top don’t try out. The water will thicken and turn into a syrup. Take the salad out of the fridge an hour before serving it. Add dried walnuts or pine seeds and mix with the fruits. (Some people let them soak with the fruits for the entire time, but I prefer their texture when you add them towards the end only). To top it up and give it an unexpected salty touche, sprinkle with crumbs of Gorgonzola cheese before serving. If you consider the taste of blue cheese too strong, give it a try with Ricotta.
Ingredients (2p) :
Dried fruit, 100g
Sugar, 2-3 TSp
Pomegranate Syrup, 1 TSp