Seriously good spiced fruit compote

Seriously good spiced fruit compote

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 25 mins Cook: 15 mins Plus 2 hours chilling

Skill level

Easy

Servings

Serve as it is, or with a dollop of mind-that-waistline mascarpone

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
380
protein
5g
carbs
73g
fat
1g
saturates
0g
fibre
8g
sugar
25g
salt
0.11g

Ingredients

  • 1 bottle (75cl) light, fruity red wine
  • 140g golden caster sugar
  • 2 vanilla pods, split lengthways
  • 1 bay leaf (fresh or dried)
  • 1 cinnamon stick
  • 12-16 black peppercorns
  • 3 large oranges
  • 250g organic dried apricots (or, at least unsulphured)
  • 2 x 200g pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes

Optional brulee topping

  • 4 tbsp semi-skimmed milk
  • 500g tub low-fat fromage frais
  • 6 tsp golden caster sugar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
  2. Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
  3. Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
  4. Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Recipe from Good Food magazine, February 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips