Autumn fruit compote. Photo: Marina Oliphant
Have your say
Ingredients
- 2 cups water
- 2 cups raw sugar
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 1 orange
- 1 lemon
- 4 brown pears, quartered and cored
- 4 plums, halved and stones removed
- 4 figs, halved
- Natural yoghurt, to serve
Method
Place sugar and water in a medium saucepan and cook over low heat to dissolve sugar. Add vanilla and cinnamon. Use a vegetable peeler to peel a thin piece of skin from the orange and lemon. Add to the pot with the other aromatics.
Reserve the citrus fruit for another use.
Place the pear quarters in the poaching liquid and gently cook over low heat for 15 minutes, until the pears are soft when pierced with a sharp knife.
Add plums and figs and cook for a few minutes more, until the fruit is softened.
Remove from heat and allow to cool slightly in the poaching syrup.
Serve with a dollop of yoghurt.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.