Dried fruit compote

Carlton Boyce / 07 November 2016

This dried fruit compote recipe makes an easy fruit topping for yoghurt, pancakes and more.

Cooking time

25 minutes

Serves

10



Ingredients

  • 150g dried fruit (we use whole figs, apple rings, apricots and prunes but any other dried fruits would work just as well)
  • 300ml apple juice
  • 1 stick of cinnamon
  • 1 star anise
  • 5 cloves

Method

This dried fruit compote is simple and easy to make and is a great way to get one of your five-a-day under your belt by the end of breakfast! Kids love it too and you can freeze any leftovers (not that there will be any…) for later.

1. Place all the ingredients in a saucepan and bring to the boil.

2. Simmer for five minutes and then remove from the heat and leave to cool. The apple juice will be syrupy and delicious by now and the fruits will have started to soften.

3. When the fruit compote is cool enough, remove the cinnamon, star anise and cloves.

4. Serve on granola, homemade yoghurt, or cereal or use as a pancake or waffle topping.

5. You can store the compote in the fridge for up to a week, or you can freeze individual portions in a freezer bag, defrosting as needed.

Thrifty tip

Raisins, sultanas and other cheaper dried fruits work just as well as the more expensive ones, although it’s well worth splashing out on something exotic for a special occasion.

Variation

I know it’s hard to believe that any recipe could possibly be improved by the addition of alcohol but a glug of brandy helps lift this compote from merely very good to utterly outstanding - but it’s probably best to save that for high days and holidays given you’ll be eating it for breakfast…

Try this recipe for port soaked baked fruit

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