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Fruit Compote With Vanilla Custard

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2 cups (500ml) pouring (single) cream

1 teaspoon vanilla bean paste

5 egg yolks

⅓ cup (75g) caster (superfine) sugar

1 tablespoon cornflour (cornstarch)

¼ cup (60ml) water

½ cup (125ml) marsala*

2 tablespoons caster (superfine) sugar

1 stick cinnamon

vanilla bean, split and scraped

½ cup (75g) dried apricots

½ cup (75g) dried pears

½ cup (100g) dried figs, halved

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