For a healthy breakfast, serve with porridge or yoghurt.


  • 115 g dried apricots
  • 55 g dried cherries
  • 55 g dried blueberries
  • 55 g dried figs
  • 55 g dried pears
  • 55 g dried mango
  • 0.5 cinnamon stick
  • 2 tblsp runny honey
  • 2 cloves
  • 0.5 vanilla pod (split)
  • zest of 1 unwaxed lemon
  • saffron threads (optional)
  • 15 g flaked almonds (toasted)
  • 15 g pine nuts


  • Put all the ingredients except the almonds and pine nuts into a non-reactive saucepan, and just cover with cold water.
  • Bring to the boil, reduce the heat, cover and simmer for 25 minutes. Top up with water if necessary.
  • Allow to cool, then add the remaining ingredients and stir. Remove the cinnamon stick, vanilla pod and cloves.
  • Store in a kilner jar in the fridge to serve with porridge, wheatgerm, yoghurt or a combination.

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