Medjool Date and Fig Compote

This compote can be served after a meal with cheese or as a winter breakfast with yogurt. It is best made in advance to allow the flavours to develop and blend together. Simply warm it through over a gentle heat when you are ready to serve.

  • Preparation time: 10 minutes
  • Cooking time: 2 minutes to 3 minutes
  • Total time: 12 minutes to 13 minutes 15 minutes

Serves: 4

Ingredients

  • 2 x 250g packs Waitrose Medjool Dates
  • 200g pack Waitrose Semi-dried Figs, halved
  • 300ml dry cider or apple juice
  • 1 cinnamon stick
  • 4 star anise
  • 2.5cm piece fresh root ginger, peeled and grated
  • Thinly pared strips of zest from 1 orange

Method

  1. Cut the dates in half and remove the stones. Place in a medium pan with the figs. Pour over the cider or apple juice and stir in the cinnamon, star anise, ginger and orange zest. Bring to the boil and simmer over a gentle heat for 1-2 minutes, then serve warm. Alternatively cool and chill in the fridge for up to one week until ready to use.
  2. Just before serving, warm the compote in a pan, if desired. Remove the cinnamon stick and star anise and serve with a selection of cheeses, such as Cropwell Bishop Stilton or Waitrose Blue Wensleydale and Brie, and Waitrose Organic Oaten Biscuits.