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Fruit Compote
Some of the best fruit salads are a mixture of fresh and dried fruits. This salad features some of the most delicious summer and winter fruits available, but you could experiment with almost any fruit they combine together beautifully.
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Ingredients
115g/4oz dried apricots
115g/4oz dried peaches
115g/4oz prunes
2 oranges, peeled and sliced
For the syrup
1 lemon
4 green cardamom pods
1 cinnamon stick
150ml/¼ pint/¾ cup clear honey
30ml/2 tbsp ginger syrup from the jar
3 pieces stem ginger
Details
Serves: 4
Method
Soak the apricots, peaches and prunes in enough cold water to cover, for 1-2 hours until they have plumped up.
Meanwhile, make the syrup: pare two strips of rind from the lemon with a potato peeler or sharp knife. Halve the lemon and squeeze the juice from one half.
Lightly crush the cardamom pods with the back of a large, heavy-bladed knife.
Place the lemon rind, cardamom, cinnamon stick, honey, ginger syrup and lemon juice in a heavy-based saucepan. Add 60ml/4 tbsp water, bring to the boil and simmer for 2 minutes. Set aside while making the fruit compote.
Drain the apricots, peaches and prunes and cut in half, or quarters if large. Place in a large pan with the oranges. Add 475ml/16fl oz/2 cups water, bring to the boil and simmer for 10 minutes until the fruit is tender.
Add the honey and ginger syrup, stir well and simmer for a further 1-2 minutes. Allow the compote to cool, then chill it in the fridge for about 1-2 hours or overnight.
Chop the pieces of stem ginger and sprinkle their over the compote just before serving.
Meanwhile, make the syrup: pare two strips of rind from the lemon with a potato peeler or sharp knife. Halve the lemon and squeeze the juice from one half.
Lightly crush the cardamom pods with the back of a large, heavy-bladed knife.
Place the lemon rind, cardamom, cinnamon stick, honey, ginger syrup and lemon juice in a heavy-based saucepan. Add 60ml/4 tbsp water, bring to the boil and simmer for 2 minutes. Set aside while making the fruit compote.
Drain the apricots, peaches and prunes and cut in half, or quarters if large. Place in a large pan with the oranges. Add 475ml/16fl oz/2 cups water, bring to the boil and simmer for 10 minutes until the fruit is tender.
Add the honey and ginger syrup, stir well and simmer for a further 1-2 minutes. Allow the compote to cool, then chill it in the fridge for about 1-2 hours or overnight.
Chop the pieces of stem ginger and sprinkle their over the compote just before serving.
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