Sweet fungus

Ingredients:
Dried white fungus 30 g (1 oz), soaked in warm water for 1 hour until slightly expanded
Rock sugar 70 g (21/2 oz)
Water 1 litre (32 fl oz / 4 cups)
Canned fruit cocktail 450 g (1 lb), drained


Method:
1. Place white fungus and rock sugar in a pot with water. Bring to the boil, then lower heat. Simmer gently for 30 minutes.

2. Remove from heat. Let cool slightly, then add fruit cocktail.

3. Serve immediately if serving hot, or allow to cool before refrigerating for at least 1 hour if serving cold.