Dried Fruits Baked with Olives
by Editorial Staff
The recipe is an easy-to-prepare snack that will conquer any gourmet with its exquisite taste – baked dried fruits with olives. Seasoned with garlic and aromatic herbs, olives stewed in white wine are incredibly aromatic, and dried fruits are tender, juicy, salty-sweet in taste.
Ingredients
- Pickled olives (pitted) – 1 can (300 g)
- Prunes (pitted) – 170 g
- Dried apricots – 170 g
- Garlic – 4 cloves
- Dry white wine – 80-100 ml
- Olive oil – 4 tbsp
- A mixture of Italian herbs – 1 teaspoon
- Salt – 1-2 pinches (to taste)
- Ground black pepper – 1-2 pinches (to taste)
Directions
- Before preparing dried fruits baked with olives, prepare all the necessary ingredients. Pitted olives are best, and lemon stuffed olives can be used to add a zesty citrus flavor to the dish.
- Wash dried apricots and prunes and dry thoroughly. Peel the cloves of garlic and chop finely.
- Place the prepared dried apricots, prunes and garlic in a deep container. Add 2 tablespoon. tablespoons of olive oil and pickled olives along with the marinade in which they were stored.
- Stir well and leave the dried fruits and olives at room temperature for 1-2 hours to marinate. During this time, dried fruits will absorb part of the marinade and swell a little.
- Then drain the marinade and transfer the dried fruit and olives mixture to a baking dish (in this case, a 26 cm dish). Pour dry white wine into the mold, add 2 tablespoon. tablespoons of olive oil. Sprinkle dried herbs with dried fruits and olives, add salt and black pepper. Mix everything thoroughly.
- Preheat the oven to 170 degrees, place the dried fruits and olives there and bake for 30 minutes. Stir 1-2 times during baking. If the wine evaporates before the end of baking, sprinkle the dried fruit with marinade to keep it from drying out.
- Dried fruits baked with olives are ready. Serve hot as a side dish with meat and poultry, or chilled as a snack.
Enjoy your meal!
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