Ávaxtagrautur – Icelandic style compote of dried fruit

This is one of my father’s favourite dishes. He likes it best with heaps of sugar and cream.
It can be served hot or cold, as a meal in itself or as a dessert.

150 g. mixed dried fruit – the usual Icelandic combination is prunes, apples, apricots, pears and peaches. Or you can use one type of dried fruit.
100 g. sugar
900 ml. water
30 g. potato flour (or cornstarch) mixed with 100 ml. cold water

Cook the fruit in the water until soft. Press through a sieve or process in a blender if you desire a finer texture. Add sugar and thicken with potato flour mix. Serve hot or cold, with cream or half & half.

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