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Rich winter fruit compote Recipe

Fruit compotes are old school, but they never go out of style! Great winter warmers, they should get a permanent spot at the back of the stove -if you have an Aga- or in the fridge, ready to be warmed up.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 3.5/5
Pour people
  • Braeburn apple(s) : 1 whole
  • Orange(s) : 1 whole
  • Dried apricot(s) : 12 whole
  • Pitted prunes : 12 whole
  • Dried cranberries : 75 g
  • Sultana(s) : 75 g
  • Dried fig(s) : 6 whole
  • Pear(s) : 1 whole
  • Dry white wine : 250 ml
  • Stem ginger : 20 g
  • Vanilla pod(s) : 1 whole
  • Green cardamon pods : 6 whole
  • Clove(s) : 3 whole
  • Cinnamon stick(s) : 1 whole
  • ETAPE 1

    Peel, core and chop the apple and pear. Place in a saucepan.

  • ETAPE 2

    Larger dried fruits, such as the figs, apricots, and prunes should be cut in half before being added to the pan.

  • ETAPE 3

    Throw in the cranberries and sultanas, along with the whole spices.

  • ETAPE 4

    Split the vanilla bean in half lengthwise, and add to the pot.

  • ETAPE 5

    Finely chop the stem ginger.

  • ETAPE 6

    Add any remaining ingredient to the pot and cover with the wine. If any fruits are peaking out, top up with more wine or water.

  • ETAPE 7

    Place over a medium heat, and leave to simmer until most of the liquid has bean absorbed by the fruits.

  • ETAPE 8

    Taste for sweetness: if the fruits are too tart, add a sprinkling of caster sugar.

  • ETAPE 9

    Serve immediately, or leave to cool down to room temperature.

Chef's tip

«If reheating the stewed fruits, add a splash of wine or water to prevent any sticking. This compote is lovely on its own, but can be served with a dollop of thick yoghurt, ice cream, or even a few shortbread cookies.»

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