AI-generated image
Dried fruit compote
Apples, prunes, apricots and raisins soaked and simmered in apple juice with cinnamon
A naturally sweet, fat-free fruit compote: dried apples, prunes, apricots, raisins and sultanas soak overnight in apple juice with cinnamon and lemon rind, then simmer gently until plump and glossy. Serve hot or cold, on its own, with yogurt or over porridge.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅝ oz dried appleschopped
- 2 ⅝ oz pruneschopped
- 2 ⅝ oz dried apricotschopped
- 1 ⅜ oz raisins
- 1 ⅜ oz sultanas
- 1 ¾ cups apple juice
- 2 ⅜ in cinnamon stick
- 1 lemon rindthinly peeled rind of 1 lemon
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Put 2 ⅝ oz dried apples, 2 ⅝ oz prunes, 2 ⅝ oz dried apricots, 1 ⅜ oz raisins and 1 ⅜ oz sultanas in a bowl and cover with 1 ¾ cups apple juice.
Step 2: Add 2 ⅜ in cinnamon stick and 1 lemon rind, cover and leave the fruit to soak for 12 hours.
Step 3: Take out the lemon rind and cut it into thin strips.
Step 4: Put the fruit and juice, cinnamon stick and lemon strips in a saucepan and bring to the boil gently over a low heat. Simmer for 15 minutes.
20 minStep 5: Discard the cinnamon stick and serve hot or cold.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 1 g
- Carbs
- 38 g
- Fat
- 0 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dried fruit compote take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dried apples?
- Pears, same amount.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cake
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walalu
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican