Orange-scented fruit compote

    40 minutes

    This mixed fruit compote, served with yoghurt on the side, makes a delicious breakfast or salad.

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    Serves: 8 

    • 1¼ cups prunes
    • 1 cup dried apricots
    • 3/4 cup dried peaches or pears, halved
    • 1/3 cup sultanas
    • 1 vanilla bean, halved
    • 1 tablespoon julienned orange zest
    • 1/2 cup sugar
    • 2 tablespoons orange flower water or rose water
    • 1 cup plain low-fat yoghurt

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Rinse the prunes, apricots and peaches and place in a large saucepan with 4 cups water. Add the sultanas, vanilla bean and the orange zest. Partly cover and bring slowly to the boil.
    2. Fully cover and simmer for 5 minutes. Add the sugar and stir until dissolved. Cover and simmer over low heat for a further 15 minutes then allow to cool.
    3. Add the orange flower water to the fruit. Transfer to a serving bowl, cover and refrigerate. Serve with the yoghurt on the side.

    Ingredient note:

    Orange flower water is a natural extract made from the distillation of orange blossoms. It has a delicate fragrance and an intense flavour. It is used in Middle Eastern and Mediterranean dishes, particularly desserts.

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