Dried Fruits and Hazelnuts in Honey

This chunky blend of dried fruits, nuts, and wine is a delicious excuse to use the Turkish dried figs in the freezer. It makes a fabulous topping for plain vanilla génoise, dessert crêpes, rice pudding, or, if you don't mind some booze for breakfast, oatmeal or Greek-style yogurt.

Dried Fruits and Hazelnuts in Honey
(Makes 1.5 cups)
Printable Version

4 large dried figs, cut into small cubes (I used the white Turkish kind.)
1/3 cup raisins
7-8 cardamom pods, smashed lightly to expose the seeds
1/4 cup sweet Marsala (or dark rum)
3/4 cup honey
1/3 cup toasted hazelnuts, coarsely chopped (You can also use almonds, walnuts, or pecans.)

In a small saucepan, bring the Marsala to a simmer. Immediately add the dried fruits and cardamom pods, cover, and turn off the heat. Let the mixture stand for 10-15 minutes.

Put the same saucepan back on the stove, add the honey and hazelnuts to the fruit-wine mixture; bring to a gentle boil over medium-low heat and simmer 2-3 minutes.

Remove from heat and transfer to a glass container. Let the mixture cool completely before using.