Make this winter compote recipe up to three days in advance to give the flavours a chance to develop. Any remaining compote will keep, chilled, for a week.
Ingredients
- 8 firm ripe pears, peeled
- 1 vanilla pod, halved, seeds scraped
- 6 tbsp runny honey
- 1 cinnamon stick
- 4 cloves
- Pared zest of 1 orange
- Pared zest of 1 lemon, plus a good squeeze of juice
- 8 large handfuls dried fruit, such as apricots, figs, prunes, apples
- 100ml elderflower cordial
Method
- 1. Put the pears in a pan large enough to fit them snugly in 1 layer and cover with water. Add the vanilla pod and seeds, honey, cinnamon, cloves, fruit zest and lemon juice.
- 2. Bring to a simmer, cover, and cook for 10-12 minutes until the pears are just cooked. Pour half the syrup into a bowl and add the dried fruit and cordial. Leave the pears in the remaining syrup and allow all the fruit to steep overnight. (If all the fruit is left together to steep, the dried fruit will absorb too much syrup.)
- 3. Halve the pears, combine all the fruit with all the syrup in a large bowl and serve with Greek yogurt.
Nutritional info
Per serving: 183kcals, 0.5g fat (no saturated), 2.1g protein, 45g carbs, 42.8g sugar, trace salt
Chef's tip
Make this up to 3 days in advance, to give the flavours a chance to develop. Any remaining compote will keep, chilled, for a week.