Compote of dried and winter fruits

Compote of dried and winter fruits

By
From
French Lessons
Serves
4
Prep
20 mins
Photographer
Steve Brown

You can use any combination of dried fruits for this lovely winter compote, and you can even dry your own. Simply steep your selection of fruit in a hot stock syrup for 5 minutes. Remove the stones, peel the fruit and cut into large pieces. Dry in a low 60ºC oven for 5 hours. To make it extra-warming, serve with whisky sabayon. For an extra-special presentation, tip the warm compote into a medium-sized gratin dish, pour on the sabayon and gratinée it under a very hot grill until golden brown.

Ingredients

Quantity Ingredient
80g dried prunes, halved
80g dried apricots, halved
80g dried muscatel grapes
2 Poached apricots, cut into slices, use quinces variation
300ml quince poaching syrup

Method

  1. Combine the fruits in a large mixing bowl. Pour on the quince poaching syrup and set aside to macerate for 2 hours.
  2. When ready to serve, tip into a heavy-based saucepan and gently warm through. Serve with whipped cream or your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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