fruit compote for breakfast

Diney's Winter Fruit Compote

Serves 4

Ingredients:

  • 450g/1lb good quality mixed fruits, such as prunes,apricots, figs and apples
  • Cold Tea
  • 15ml/1 tablespoon Calvados or Brandy
  • 3-4 cloves
  • 60m l/4 tablespoons orange juice
  • 1 x 5cm/2 inch piece cinammon stick
  • 1.25ml/1/4 teaspoon mixed spice
  • pared rind of 1 lemon
  • 1 star anise

Method

  1. soak the mixed dried fruits in the Calvados and enough tea to just cover. Leave overnight
  2. Pour into a saucepan, add the orange juice, cloves, cinamon, mixed spice, lemon rind and star anise. Bring up to the boil and simmer slowly until the fruits are soft. This will take about 20 minutes.
  3. Remove the cloves, cinamon, lemon rind and star anise. Serve hot or cold.

Just as delicious in the summer

About Richard & Diney

Richard & Diney met whilst working in London and moved to the Lake District in the summer of 2015. Moving to Ambleside was a quick and easy decision to make with planning taking place in the autumn of 2014. Richard spent the best part of 25 years in the world of finance before seeing the light and moving to Cumbria, while Diney’s love of the Lake District began during her first catering job working at the Outward Bound Centre in Eskdale.