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    Medjool Date and Fig Compote

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    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.

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

    Serves: 4


    • 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


    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.

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    Cook's tips

    This compote goes well with most cheeses, but Brie, Waitrose Blue Wensleydale or the award-winning Cropwell Bishop Stilton are particularly good choices.


    Average user rating

    4 stars