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Fairtrade Dried Fruit Compote

 

This Hugh Fearnley Whittingstall compote makes a great breakfast with thick, Greek-style yoghurt. It is also a delicious pudding served on broken amaretti topped with cream or yoghurt.  It keeps well in an airtight container in the fridge for up to a week. This recipe makes enough for 8 to 10 servings.

200g Tropical Wholefoods dried apricots

200g Tropical Wholefoods dried mangoes

100g raisins

150ml freshly squeezed orange juice

80g honey

Zest of 1 lemon, pared with vegetable peeler

Zest of  orange, pared with vegetable peeler

1 cinnamon stick

3 cloves

1 star anise (optional)

Thick yoghurt, to serve

A packet of Amaretti Biscuits (optional)

Ingredients

1. Pour 500ml warm water into a large bowl, tip in the dried fruit and leave to soak for an hour.

 

2. Pour 500ml water into a large saucepan along with the orange juice, honey, lemon and orange zest, cinnamon, cloves and star anise (if using). Bring to a boil, then add the fruit and its soaking liquid.

 

3. Bring back to the boil, reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the fruit has softened and the liquid has thickened slightly.

 

4. For breakfast, serve warm or cold, with a big dollop of thick yoghurt. To smarten up for an evening meal, serve with or on a bed of crushed amaretti biscuits. You can buy these biscuits or even bake a Fairtrade version yourself (see our Recipe for Amaretti biscuits.)

Method

Fair Trade Recipe - Hugh Fearnley Whiitngstall Fairtrade Dried Fruit Compote More recipes from Hugh download printable recipe download high res image