Fruit Salad with Cognac

Name: Fruit Salad with Cognac
Yield: 6
Ingredients: 1 large red maca, peeled and cut into 2cm pieces (200g); 1 cup of dried damson (200g); 1 cup of dried black plum, pitted (180g); 1 cup of nuts (100g); 2 tablespoons of grated ginger; 1/2 cup of sugar (90g); 1 cup of water (240ml); 2 medium-sized oranges (350g), separated into segments, without the white pith; 1/3 cup of cognac (80ml for flambaying)

1
1 large red maca, peeled and cut into 2cm pieces (200g)
2
1 cup of dried damson (200g)
3
1 cup of dried black plum, pitted (180g)
4
1 cup of nuts (100g)
5
2 tablespoons of grated ginger
6
1/2 cup of sugar (90g)
7
1 cup of water (240ml)
8
2 medium-sized oranges (350g), separated into segments, without the white pith
9
1/3 cup of cognac (80ml for flambaying)

Ingredients

1
1 large red maca, peeled and cut into 2cm pieces (200g)
2
1 cup of dried damson (200g)
3
1 cup of dried black plum, pitted (180g)
4
1 cup of nuts (100g)
5
2 tablespoons of grated ginger
6
1/2 cup of sugar (90g)
7
1 cup of water (240ml)
8
2 medium-sized oranges (350g), separated into segments, without the white pith
9
1/3 cup of cognac (80ml for flambaying)

Directions

1
In a large saucepan, combine all ingredients except the orange and cook over high heat, stirring carefully with a wooden spoon until the mixture boils (approximately 3 minutes)
2
Reduce the heat to low and cook, stirring occasionally, until the fruits are tender (around 15 minutes)
3
Add the orange and stir gently
4
Transfer to a bowl and let cool
5
Cover with plastic wrap and refrigerate for about 2 hours
6
Flambey with cognac (see How to Flambey) and serve immediately.