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Spiced Fruit Compote
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5 from 2 votes

Spiced Winter Fruit Compote

Spiced Fruit Compote is impressively healthy and deceptively sweet. Tasting luxurious, it makes a great healthier breakfast choice when paired with yoghurt or porridge. Stash some in the fridge and indulge, guilt free, all week long.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast/ Brunch, Dessert
Cuisine: Worldwide
Servings: 6 servings

Ingredients

  • 3 small-medium pears
  • 1 eating apple
  • 500 ml water
  • juice ½ lemon
  • 3 tablespoon honey
  • 2 tablespoon white sugar
  • 1 vanilla pod
  • 1 cinnamon stick (10cm/ 4 inches)
  • 1 strip orange zest
  • 1 strip lemon zest
  • 4 cloves
  • 1 star anise
  • 4 cardamom pods (split open)
  • 1 Earl Grey teabag
  • 12 dried apricots
  • 12 dried prunes
  • 1 large handful dried cranberries

Instructions

  • Put the water, lemon juice, sugar and honey into a medium saucepan. Put on a moderate heat and allow the sugar to dissolve
  • Peel the pears, cut in half and gently drop them into the saucepan
  • Split the vanilla pod lengthways with a knife and add to the pan along with the orange & lemon zests, cinnamon, cloves, star anise and the cardamom pods
  • Cover and poach, without boiling, for 10 minutes - carefully turn the pears in the water midway through cooking to prevent browning
  • Peel and core the apple and cut into thin slices lengthways. Add to the pan and cook everything for a further 5 minutes
  • Push a sharp knife into the pears - if they are soft with just a little bite still left remove the pan from the heat. If the pears are still quite firm continue to cook for another few minutes and test again
  • Off the heat add the teabag and leave to infuse for 15 minutes
  • Remove the tea bag and add the apricots, prunes and cranberries. Mix well and leave to cool
  • Remove the cinnamon, star anise, cloves and cardamom pods. Cover the fruit directly with clingfilm to prevent browning and store in the fridge until required
  • Best served at room temperature and eaten within 5 days