Ingredients
- 8 oz/225 g sugar
- 6 oz/175 g frozen redcurrants
- 4 oz/125 g dried prunes, soaked overnight and drained
- 4 oz/125 g dried apricots, soaked overnight and drained
- 1 lemon, grated rind only
- 1 cinnamon stick
- 2 bananas, peeled and sliced
- 2 apples, cored and sliced
- 1 pear, peeled, cored and sliced
- 5 fl oz/150 ml orange juice
- ½ pint/300 ml water
Method
- Put the sugar and ½ pint/300 ml water into a pan and heat gently until the sugar has dissolved.
- Bring to the boil and boil for a few minutes until thickened but not coloured.
- Lower the heat and mix in the redcurrants, prunes, apricots, lemon rind and cinnamon stick. Heat together until redcurrants have softened.
- Pour into a bowl and add the remaining fruit (bananas, apples, pear).
- Leave to stand for a few hours to let flavours blend, then add the orange juice.
- Chill before serving.
Notes
Serve on its own or topped with spoonfuls of yogurt or soured cream. Also delicious on a bowl of muesli for breakfast or spooned into a meringue case for a healthy, quick dessert. Keep a regular stock of fruit compote in a sealed container in the fridge. To add any leftover fruit from the fruit bowl, toss fruit in lemon juice and add to the compote. If the fruit syrup is getting low, make up another batch of water and sugar and stir in with a dash of orange juice.