Dried fruit compôte was traditionally a breakfast dish and to this day, many friends add this to their morning meal. It can also be used as an accompaniment to meat or served as a dessert with custard.
So, let’s carry on with my gremlin. For some reason if I try to edit a post using my WordPress App on my iPad the recipe plugin fails. This irritates me no end as I loathe the unprofessional look when this happens. I pay for this plugin and the thought of changing over to another one irks me. So, I find myself stuck using a plugin that breaks my blog. The other issue I had most recently was that Jetpack stopped supporting the mobile theme of the blog theme I was using. This happened shortly before we left for overseas and I did not have time to resolve the issue. I merely disabled the mobile theme function and pushed the problem out of my mind. As the saying goes, out of sight, out of mind and that is what happened. I completely forgot that I had to fix the issue.
It was only when I went onto my iPhone to look on my blog for something that I realized there was a problem. I did not like how my blog looked on my mobile phone and so I set about updating my theme. This took a lot of hard work and effort on my behalf. The theme I now have did not have the exact look I wanted. This meant writing CSS code which I know nothing about. I am still working on tweaking a few things, but I am happy now with what I have. While concentrating my efforts on the appearance issues I did not want to make complicated recipes. This one for dried fruit compôte was super simple to make. I have used the fruit to top pancakes and I will be topping some whisky oats with them as well.
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Dried Fruit Compôte
- 100 g fructose
- 500 mls boiling water
- 60 mls clemengold juice *
- Zest of 1 lemon
- Juice of half a lemon
- 1 rooibos teabag **
- 2 star anise
- Half a cinnamon quill
- 1 whole clove
- 2 cardamom pods lightly crushed
- 200 g mixed dried fruit
- Place the fructose into a saucepan and cover with the water
- Stir until dissolved and then add the juice, zest, teabag and spices
- Bring to a boil over a medium to high temperature and leave to boil for 5 minutes
- Remove from the heat, add the dried fruit and set aside to cool
- Cover with cling film and leave overnight to infuse
- Remove the teabag and at this stage you can decant the fruit and syrup into a container or reheat to use straight away
- Refrigerate to use as needed for up to two weeks
Disclosure: This recipe has been published with permission and forms part of a review. This post is in line with my blogging policy.