Dried Fruit Compote
You can easily bulk up this recipe to make sure you always have some in your fridge
Makes enough for: 1 batch Compote
Ingredients
- 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
Method
- 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
Notes
* you can use any sweet citrus juice
** or any herbal tea you have to hand