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Winter fruit compote

  • for lots of people
  • Takes 10 minutes to make, 15 minutes to cook, plus cooling and overnight steeping
  • Easy
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.

Nutritional info per serving

Per serving: 183kcals, 0.5g fat (no saturated), 2.1g protein, 45g carbs, 42.8g sugar, trace salt

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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.

  • 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.

From December 2009

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