Fruit compote

Name: Fruit compote
Prep time: 10 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 4 tart eating apples (such as Granny Smith); 250 g soft dried prunes; 150 g soft dried apricots; 100 g dried cherries or raisins; 25 g caster sugar; 1 stick cinnamon; ½ lemon, juice, plus extra to taste; 1 Madeira loaf cake

Natasha Piper's compote can be made several days ahead and keeps well in the fridge in an airtight container. It’s a simple way to end a festive meal.

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Vegetarian

Serves6
CourseDessert
Prepare10 mins
Cook2 hrs
Total time2 hrs 10 mins
Pluscooling

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4 tart eating apples (such as Granny Smith)
250g soft dried prunes
150g soft dried apricots
100g dried cherries or raisins
25g caster sugar
1 stick cinnamon
½ lemon, juice, plus extra to taste
1 Madeira loaf cake

Peel, core and cut the apples roughly into 0.5cm slices. Place the prepared apple along with the dried fruit, the sugar and cinnamon stick into a large heavy-bottomed saucepan. Add 1L water.
Cover and place over a medium heat until it comes to the boil. Once boiling, turn the heat down to a gentle simmer and cook for 2 hours, with the lid on and stirring occasionally, until the apples are soft and the prunes have started to disintegrate.
Remove from the heat and allow to cool completely before adding the lemon juice, adding more to taste if you wish it to be sharper. Place in the fridge until needed. Serve cold, with slices of loaf cake.

Typical values per serving when made using specific products in recipe