This is another dessert from the cookbook of my late grandmother, veteran actress Maryrose Bonello. 

Serves 6

Prep time 5 minutes + soak overnight


10 figs, chopped
10 dates, chopped
70g hazelnuts
70g almonds
1 tin pineapple chunks
250ml sherry (or brandy)
Fresh cream, to preference


Mix together the fruit, including the juice from the pineapple can, with the sherry (or brandy) and set aside overnight, to ensure the fruits soak up the sherry. 

Add the nuts approx 1 hour before serving, and stir. 

Serve together with fresh cream on the side.

Chef Tip: Nanna used sherry in her recipe, but I substituted with brandy for more of a kick.