Spicy Dried Fruit Compote with Gingered Mascarpone
500 g Safari dried fruit of your choice (like pears, peaches & pitted prunes)
200 ml Safari Seedless Raisins
4 large sticks cinnamon
generous pinch of ground cloves
4 star anise
125 ml (or more, to taste) brown sugar
500 ml sweet muscadel wine (or a sweetened iced tea, if you do not use alcohol)
625 ml grape or apple juice
220 g tub of mascarpone cheese
15 ml grated ginger root
45 ml castor sugar
ginger syrup to taste
125 ml preserved ginger, finely chopped
Place the dried fruit and raisins, cinnamon sticks, ground cloves, star anise and sugar in a large saucepan and add the wine and grape juice. Bring to a boil, reduce heat and cover. Simmer until the fruit is soft and plump. Remove the lid and allow to cook rapidly until the liquids have reduced and become syrupy. Remove from heat and allow to cool.
Mix together the cheese, ginger root and castor sugar.
Spoon the fruit and their juices onto a shallow serving platter and place the cheese in the middle of the arrangement.
Drizzle the cheese with ginger syrup, sprinkle with ginger pieces and serve..