Brandied Raisin Topping Recipe

350 g/12 oz/2 cups large stoned (pitted) raisins (not the small seedless kind)

450 ml/2 cups water
120 ml/4 fl oz brandy
50 g/2 oz light brown sugar

Coarsely grated rind of 1 orange

Coarsely grated rind of 1 lemon

Method:

Put the raisins in a bowl with the water and brandy. Leave to soak for 12 hours or overnight. Place in a saucepan with the sugar and orange and lemon rinds. Bring to the boil, reduce the heat and simmer for
20 minutes until syrupy. Leave until cold. Store in a screw-topped jar in the fridge for up to 3 weeks. Serve over ice cream.