Winter compote of dried fruit infused with orange, tea and spices
- Ready In: 4 hours
- Prep Time: 4 hours incl soaking time
- Cooking Time: Nil
- Serves: 6
An easy old-fashioned dessert that's ideal for those cold nights. It starts with dried fruit (whatever you have at home) and plumps them up with tea along with the flavour of orange rind, cinnamon and cloves. One of my all-time favs.
Tip:
To toast almonds, sprinkle almonds in a thin layer onto a non-stick frypan. Toast over moderate heat whilst stirring for 2-3 minutes until almonds are golden brown. Take care not to burn.
Ingredients
- 12 dried apricots
- 12 prunes, pitted
- 12 dried apple rings
- 12 dried peach halves
- 3 tablespoons raisins
- 6 dried figs (optional)
- 3-4 cloves
- 1 cinnamon stick
- curl of orange rind
- 1 cup warm black tea or water
- ΒΌ cup flaked almonds, toasted, to serve
- Thick Greek-style yoghurt, to serve
Nutrition per serve
730 kilojoules (175 Calories), 3 g fat (including negligible saturated fat), 30 g carbohydrate (including 27 g sugars), 7 g fibre and 16 mg sodium. Read our nutrition rating system.
Directions
1. Place apricots, prunes, apple rings, peaches, raisins, figs, cloves, cinnamon and rind in a large glass or ceramic bowl. Add tea or water; cover and refrigerate overnight or for at least 4 hours. Top up with a little more tea if all the water is absorbed - there should be enough to create a little liquid when it's ready.
2. Before serving, remove cloves, cinnamon and rind from compote. Serve topped with a dollop of yoghurt and sprinkle over a few almond.
Variations
- Use any mix of dried fruit you have to give you a total of 500g/1lb in weight. Even a mix of dried apricots and prunes is interesting.
Interested in?
- Why tea is one of my super foods for health and energy? Click here.
- How cinnamon can lower blood sugar in people with diabetes?
