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Winter fruit compote

This winter fruit compote can be very handy during the Christmas season as it can be made in advance, keeps well in the fridge for days and can be used in various ways.  For example you can serve it for breakfast or brunch with some granola or pancakes. Or you can serve it with roast meat, particularly with poultry and game. If you have any left, it makes a lovely dessert with custard or ice-cream. I used my leftovers to make crumble!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 firm pears
  • 1 vanilla pod
  • 5 Tbsp runny honey
  • 1 cinnamon stick
  • 5 cloves
  • 1 orange
  • 1 lemon
  • 2 cups of mixed dried fruit apricots, blueberries, prunes, figs, raisins, cherries, cranberries etc.
  • 100 ml elderflower cordial or some liquor/port/Prosecco

Method
 

  1. Cut the vanilla in half and scrape out the seeds.
  2. Peel the zest of the orange and lemon - cut these into thin strips.
  3. Peel the pears then place them in a large saucepan, close to each other in a single layer. Pour in enough water to cover them. Add the vanilla seeds and pod, the cinnamon stick, cloves, honey and citrus zest. Squeeze out the lemon juice, add it to the compote.
  4. Bring gently to the boil, then simmer for about 8-10 minutes under cover. The pears should be al dente.
  5. Pour half of the syrup into a bowl, add the dried fruits. Keep the pears in the remaining syrup overnight. Chill both (covered).
  6. The next day quarter the pears and put them in a serving dish. Add the soaked dried fruits.
  7. Mix the syrup with the cordial or your chosen liquor and drizzle over the fruits.