Author: Pamela, adapted from The New York Times via Smitten Kitchen
Serves: 4-6
Ingredients
¾ cup maple sugar or cane sugar (I used maple sugar in these photos.)
3 star anise or 1 cinnamon stick
1 2-inch piece of ginger, cut into slices
½ of a vanilla bean, split in half lengthwise
4 2-inch long pieces of lemon rind (use a vegetable peeler)
8 dried unsulphured apricots, thinly sliced
4 dried unsulphured figs, thinly sliced
Juice of the zested lemon
3 firm Bosc pears or Asian pears
1 firm tart apple
Seeds from half a pomegranate
Instructions
Fill a medium saucepan with 4 cups water. Add the sugar, star anise, ginger, vanilla bean and lemon rind. Bring to a boil, and simmer until all the sugar is dissolved. Let it cool for just a few minutes, but still hot and then add the dried figs and apricots. Set aside to cool completely.
Peel and core the pears and apple, if desired. Slice thinly crosswise (1/4-inch slices) and place in a large bowl. Sprinkle with the lemon juice and toss to coat.
Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover the bowl and refrigerate overnight.
The next morning, remove the fruit with a slotted spoon and transfer it into a serving bowl. You can remove or leave the ginger, vanilla beans, star anise and lemon zest. Sprinkle with the pomegranate seeds and serve.
Notes
Syrup can be made up to two days in advance and kept refrigerated. Salad can be fully prepared and kept refrigerated up to two days. Other dried fruit that works well – dried cherries, raisins, peaches, persimmons
Recipe by Pamela Salzman at https://pamelasalzman.com/winter-fruit-salad-recipe/