Breakfast fruit compote

Breakfast fruit compote

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Serve this compote with hot porridge and pouring cream.

Lynn Cole

Serves: 4 

  • 1/3 cup pitted dessert prunes
  • 1/2 cup dried apple rings
  • 1/2 cup each dried apricots, figs and peaches
  • 1 orange, washed
  • 1 lemon, washed
  • 1 1/2 cups water
  • 1 tablespoon clear honey
  • Pouring cream, to serve (optional)

Preparation:10min  ›  Cook:5min  ›  Extra time:7hours45min  ›  Ready in:8hours 

  1. The night before, put the prunes, dried apples, dried apricots, dried figs and dried peaches into a stainless-steel or enamel saucepan.
  2. Using a zester, remove thin strips of rind from the orange and lemon and add to the fruits. (Alternatively, peel the rinds thinly with a potato peeler and cut into fine shreds with a knife.) Cut the orange and lemon in half, then squeeze out and strain the juice.
  3. Pour the fruit juice and water over the fruit, add the honey and heat gently until hot but not boiling. Remove from the heat, cover and stand overnight.
  4. Pour the compote into a serving bowl and serve with porridge and pouring cream, if desired.

Fun fact

Porridge oats are made when the steamed grain is flattened between rollers. Oats have been a part of good breakfasts for generations!

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