Peel, core and chop the apple and pear. Place in a saucepan.
Larger dried fruits, such as the figs, apricots, and prunes should be cut in half before being added to the pan.
Throw in the cranberries and sultanas, along with the whole spices.
Split the vanilla bean in half lengthwise, and add to the pot.
Finely chop the stem ginger.
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.
Place over a medium heat, and leave to simmer until most of the liquid has bean absorbed by the fruits.
Taste for sweetness: if the fruits are too tart, add a sprinkling of caster sugar.
Serve immediately, or leave to cool down to room temperature.
«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.»
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.