• Cumpote
  • 1/2 cup dark brown sugar
  • 1 cup water
  • 1 cup large pitted, dried prunes
  • 1 cup dried apricot halves
  • 1 teaspoon grated ginger (optional)
  • 1 cup green seedless grapes
  • 2 large oranges, sectioned
  • 1 large can pears
  • 1 large can peaches
  • 2 bananas, sliced
  • 1 cup chopped walnuts
  • 2 tablespoons sherry (optional)
  • English Custard Sauce
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter or margarine
  • 6 egg yolks
  • 1 1/2 teaspoon vanilla
  • 1/2 cup heavy cream
  • Directions

    Bring 1 cup water and ½ cup brown sugar to a simmer. Add dried prunes and apricots. Remove from heat, cover and allow to soak for a few hours or overnight. Cut all fruits into bit-size pieces and toss all the remaining ingredients together gently. Chill until serving time. Serve in a crystal or clear glass bowl. Ladle custard sauce over individual servings. English Custard Sauce In medium saucepan combine sugar and cornstarch. Gradually add milk, starring until smooth. Add butter and cook over medium heat, stir ring constantly until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. In medium bowl slightly beat yolks. Gradually add a little hot mixture and blend well. Stir into rest of hot milk mixture. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat; stir in vanilla. Strain custard immediately into bowl. Place sheet of waxed paper directly on surface so skin won’t form. Refrigerate until cool. Stir in heavy cream. Return to refrigerator until well chilled.

    Serves 8 to 12

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