Naturally sweet, refreshingly spicy and simple to prepare, this flavorful dessert pairs superbly with a highly spiced curry!
|Prep Time||5 Minutes|
|Cook Time||1 Hour|
- Inspect and select the dried fruit, including prunes, apples, apricots, pears and peaches. Stick to traditional stone fruit. No dried banana, papaya or mango. Cut larger pieces in half or quarters, especially the apple rings. Select more dried apricots and fewer prunes, by volume, to keep the compote from getting too muddy during the cooking process.
- Place fruit in a roomy pot. Add 4 cups water and start cooking over a very low heat.
- Break cinnamon sticks into a few pieces and combine with star anise pods and cloves on a doubled piece of cheesecloth. Bring up the sides and tie. Immerse the spice bundle in the pot with the fruit.
- Cover and cook low and slow for 1 hour. Add more water, as necessary, to keep fruit loosely hydrated.
- When fruit is very tender (but not completely mushy), remove spice parcel and discard. Consistency of the finished compote should be thick and viscous, but not mush.
- Serve cool with a heaping teaspoon of low or non-fat yoghurt over the top. Garnish with a sprig of mint.
The water-to-fruit balance is very important during the cooking process. The fruit should be fully re-hydrated but retain part of its individual shape.
Share this Recipe