Fig, Peach and Pecan Bread

Serves 8, Prep and Cook 1 hour, 45 mins

125g unsalted butter,

chopped

250g packet soft and juicy dried figs, coarsely chopped

½ cup buttermilk

2 eggs, lightly beaten 1¼ cups firmly packed

brown sugar

2 cups plain flour

2 tsps baking powder 3 tsps ground cinnamon 1 tsp mixed spice 200g packet dried peaches, coarsely chopped

1 cup dried cranberries 1 cup chopped pecan

halves

Fresh ricotta, sliced fresh figs, raspberries and honey, to serve

1 Grease a large, straightsided 15cm x 23.5cm x 9cm deep loaf pan. Line base and long sides with baking paper, extending paper 4cm above edges.

2 Place butter and 1½ cups water in a medium saucepan over low heat. Stir until butter is melted. Add figs. Bring to boil. Move to a large, heatproof bowl. Cool slightly.

3 Whisk buttermilk and eggs in a medium jug until combined. Add to cooled fig mixture with sugar and combined sifted flour, baking powder, cinnamon and mixed spice. Stir until just combined. Stir in peaches, cranberries and pecans. Pour into prepared pan. Smooth over top.

4 Cook in a moderately slow oven (160C), covering loosely with foil if overbrowning, for about 1 hour and 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 15 minutes. Transfer to a wire rack.

5 Serve warm or cold, sliced, with ricotta, fresh figs and raspberries. Drizzle with honey.