Packed full of goodness, this winter compote made with dried fruit and fresh fruit is a real seasonal treat.
Ingredients
- 200g dried prunes
- 175g dried apricots
- Finely grated zest of 1 small lemon
- 1 cinnamon stick
- 1 vanilla pod
- 3 tbsp runny honey, plus extra for drizzling
- 2 bananas
- 1 red-skinned pear
- 225ml fresh orange juice
- 200g red grapes
Method
- 1. Put the prunes and apricots into a bowl and cover with 1 litre boiling water. Cover and soak for 8 hours or overnight.
- 2. The next day, transfer the fruits and soaking liquor to a saucepan or flameproof casserole. Add the lemon zest, cinnamon and vanilla. Mix the honey with 4 tablespoons of warm water and add to the fruits. Bring to a simmer and cook for 5 minutes or until the fruits are tender. Leave to cool, then cover and chill overnight.
- 3. To serve, peel and slice the bananas and quarter, core and slice the pear. Stir into the dried fruits with the orange juice and grapes. Spoon into bowls, drizzle with honey and serve with low-fat natural bio yogurt, if you like.
Chef's tip
Dried fruit are packed with soluble fibre. Don’t use no-need-to-soak fruits for this recipe as they will fall apart during cooking.