1 “tart” apple e.g. Granny Smith, chopped
175g luxury dried fruit
100g.stem ginger in syrup
200g.assorted fresh fruit, washed & diced (e.g.banana, nectarine & grapes as available).
Prepare dried fruit by soaking overnight, then simmering in liquor for 10mins.until tender & moist. Drain off liquid but reserve.
In a bowl, combine all the fresh & dried fruits.
Shred the ginger & add half to the fruit.
Fold in half the soured cream & adjust consistency & flavour to taste by adding some of the dried fruit liquor & stem ginger syrup.
Place in serving dish & pour over remaining sour cream & final shreds of ginger for garnish.