Directions:
Soak the prunes, cherries, apricots, and berries in at least 2 cups water (enough to cover fruit) for 4 hours. Meanwhile, blanch the walnuts halves; boiling them in water for 3 minutes, drain well, and rub off the dark skins. Drain the soaking fruits but reserve the water. In a large pot on low heat, pour 2 cups of the reserved soaking water, the soaked fruits, and the sugar. Simmer until fruit is nearly tender and then remove from the heat. Serve cool, in small bowls topped with blanched walnut halves.
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