Mixed fruit compote
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This compote can be served on its own, alongside bread pudding or French toast, or spooned over yoghurt or ice cream.
450 ml orange juice
3 tablespoons clear honey
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
pinch of ground cloves
pinch of grated nutmeg
1 1/3 cups (230 g) mixed dried fruit, such as prunes, apricots, apples and peaches
1/3 cup (50 g) currants or raisins
- In a medium saucepan, combine the orange juice, honey, orange and lemon zests, lemon juice, cloves and nutmeg. Bring to the boil over moderate heat, then reduce the heat and simmer for 5 minutes.
- Add the dried fruit and currants to the pan. Bring back to the boil, then reduce the heat, cover and simmer for 15–20 minutes or until the fruit is very soft.
- Transfer to a serving bowl and allow the fruit to cool to room temperature in the syrup.
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