Orchard fruit compote
Ingredients
1/4 cup (90 g) honey
1/2 teaspoon ground ginger
1 cinnamon stick
3 whole cloves
pinch ground nutmeg
3 cups (750 ml) sweet white wine such as Sauternes
1 lemon
6 pitted prunes
3 dried peaches, halved
5 dates, seeded and halved
10 dried apricots
1 lapsang souchong tea bag
2 golden delicious apples
2 beurre bosc pears
400 g low-fat vanilla yoghurt
Method
Step 1
Place the honey, ginger, cinnamon stick, cloves, nutmeg and wine in a saucepan. Peel a large piece of zest from the lemon and place in the pan. Squeeze the juice from the lemon to give 1/4 cup (60 ml) and add to the pan. Bring to the boil, stirring, then reduce the heat and simmer for 20 minutes.
Step 2
Meanwhile, place the prunes, peaches, dates and apricots in. a large heatproof bowl. Cover with boiling water, add the tea bag and leave to soak. Peel and core the apples and pears, and cut into neat pieces about the same size as the dried fruits. Add to the syrup and allow to simmer for 8–10 minutes, or until tender. Drain the dried fruit and remove the tea bag, then add the fruit to the pan and cook for a further 5 minutes.
Step 3
Remove all the fruit from the pan with a slotted spoon and place in a serving dish. Return the pan to the heat, bring to the boil, then reduce the heat and simmer for 6 minutes, or until the syrup has reduced by half. Pour over the fruit compote and refrigerate for 30 minutes. Serve with the low-fat yoghurt.
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