Dried Fruit Compote
Nothing could be easier to make than this dried fruit compote. Perfect to eat immediately, or jar and preserve and give away as a lovely homemade gift
Yes, we are approaching that time of year again already! I have had this hidden away for ages, and finally got my Christmas tinsel organised and published this for you. This dried fruit compote with spices and brandy is one of those quietly brilliant recipes that deserves a permanent place in your repertoire. Plump dried fruits are gently simmered with warming spices and a splash of brandy until they become glossy, juicy and wonderfully aromatic. The result is rich, sticky, fruity and not overly sweet, with just enough spice and boozy warmth to make it feel special. Bigger pieces of fruit make it a little more like dessert.
It is perfect for entertaining because it can be made ahead and served warm, chilled or at room temperature. Spoon it over creamy desserts, serve alongside cheese or transform a simple breakfast into something rather fabulous. Think of it as a little jar of winter comfort, with a very grown-up twist.
Serving Suggestions
Spoon warm over vanilla ice cream, gelato or semifreddo.
Serve with Greek yoghurt, thick natural yoghurt or labneh for breakfast.
Pair with rice pudding, vanilla panna cotta or crème brûlée.
Spoon over pancakes, waffles or French toast with a little cream.
Serve alongside a cheeseboard, particularly with brie, camembert, blue cheese or a mature cheddar.
Add to porridge or overnight oats for a luxurious breakfast.
Layer with mascarpone and crumbled biscuits for an easy dessert.
Serve with Christmas pudding, sticky date pudding or steamed pudding.
Use as a filling or topping for crepes and baked pastries.
Add a spoonful to warm baked apples or pears.
Serve alongside roast pork or duck for a sweet-and-savoury contrast.
Spoon into little glasses with whipped cream or mascarpone for an effortless dinner-party dessert.
Package in pretty jars as a homemade festive gift.
Need
- 300 Grams dried fruit of choice (figs, prunes, apples, pears, cherries, raisins etc)
- Peeled zest 1 lemon in strips
- 500 Grams fresh orange juice
- 100 Grams raw caster sugar BUY
- 1 Teaspoon ground cinnamon
- optionally add whole star anise, cinnamon sticks, cardamom pods or cloves
- brandy to taste (optional)
Do
- 1
Place fruit and lemon zest into an insulated serving bowl and cover with the orange juice. Allow to soak for at least overnight or up to 24 hours.
- 2
Place fruit into Thermomix bowl and add remaining ingredients. Cook 20 min/120ºC/Reverse/speed 1.
- 3
Place into sterilised jars, add whole spices if using, drizzle with a little brandy and keep sealed in the fridge.
- 4
Use as a dessert or breakfast topping. Add all sorts of spices of your choosing, think warm spices like cloves, cardamom, nutmeg.
More
Perfect for gift giving - tie some ribbon around the jars and voila!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
