Winter fruit compote

Name: Winter fruit compote
Yield: 12-14
Cuisine: British recipes
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

Published: 30 Nov 09
Updated: 18 Mar 24

Test kitchen approved

Citrus and spices bring out the seasonal flavour of this fruity compote recipe. Serve with greek yogurt for a lighter Christmas breakfast to leave plenty of room for lunch!

12-14
Takes 10 minutes to make, 15 minutes to cook, plus cooling and overnight steeping

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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

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.
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.)
Halve the pears, combine all the fruit with all the syrup in a large bowl and serve with Greek yogurt.

Recipe from December 2009 Issue

Nutrition

Nutrition: per serving

Calories: 183 kcals
Fat: 0.5g (0.0g saturated)
Protein: 2.1g
Carbohydrates: 45g carbs (42.8g sugar)
Salt: trace

delicious. tips

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.

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