Earl Grey infused dried fruit compote

Earl Grey infused dried fruit compote

By
From
Leiths How to Cook
Photographer
Peter Cassidy

This compote is best made a day in advance, to allow plenty of time for the fruit to soften and absorb the flavours.

Ingredients

Quantity Ingredient
350g mixed dried fruits, such as apricots, pears, apples, prunes and mango
pot strong earl grey tea
1 lemon
1 cinnamon stick
1 star anise
1/2 teaspoon ground mixed spice

Method

  1. Put the dried fruit into a bowl. Pour enough of the Earl Grey tea over the fruit to cover by about 2 cm. Leave to soak for at least 4 hours, or ideally overnight.
  2. Transfer the fruit and tea to a saucepan. Finely grate the zest from the lemon and squeeze the juice from half of it. Add both to the pan with the cinnamon, star anise and mixed spice. Bring to a simmer and cook very gently for 15 minutes, or until all the fruit is very soft, then remove from the heat and set aside to cool.
  3. Once cool, strain through a sieve, reserving the tea and discarding the cinnamon and star anise. Return the tea to the saucepan and reduce it a little until it thickens slightly and becomes syrupy, then add back the fruit to the syrup. Serve warm.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again