Quick & Easy

Stone fruit compote

For flavour, add a strip of orange peel or use dried fruit and let it infuse and swell in the syrup.
1 Item



1.Heat the water, sugar, tea bags and cinnamon sticks in a large saucepan and bring to the boil. Simmer for 10 minutes, then remove the tea bags.
2.Cut fruit into thick slices, leaving the skin on. Add fruit to the fragrant syrup and poach for 8-10 minutes until softened. Spoon into a large sterilised jar and top up with the syrup, seal or cover.
3.Refrigerate when cold – it will last in the fridge for about 2 weeks.

Compote means “mixture” in French and this one is a fragrant fruit brew. It’s ideal as a simple dessert over ice-cream and delicious with yoghurt or cereal, too. You can use up slightly over ripe fruit but it won’t hold its shape well. Use a fruit tea bag such as tropical or mango and passionfruit. If you like, add passionfruit pulp to the syrup for extra flavour. Makes 1 large Agee jar


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