Natasha Piper's compote can be made several days ahead and keeps well in the fridge in an airtight container. It’s a simple way to end a festive meal.
Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 4 tart eating apples (such as Granny Smith)
- 250g soft dried prunes
- 150g soft dried apricots
- 100g dried cherries or raisins
- 25g caster sugar
- 1 stick cinnamon
- ½ lemon, juice, plus extra to taste
- 1 Madeira loaf cake
Peel, core and cut the apples roughly into 0.5cm slices. Place the prepared apple along with the dried fruit, the sugar and cinnamon stick into a large heavy-bottomed saucepan. Add 1L water.
Cover and place over a medium heat until it comes to the boil. Once boiling, turn the heat down to a gentle simmer and cook for 2 hours, with the lid on and stirring occasionally, until the apples are soft and the prunes have started to disintegrate.
Remove from the heat and allow to cool completely before adding the lemon juice, adding more to taste if you wish it to be sharper. Place in the fridge until needed. Serve cold, with slices of loaf cake.
Typical values per serving when made using specific products in recipe