Fruit compôte


Ingredients 12
Servings 6
Time

Ingredients

  • 500
    ml
    water
  • 100
    ml
    sugar
  • 5
    ml
    vanilla essence
  • 2
    cinnamon sticks
  • 2
    oranges, juice
  • 125
    g
    whole dried apricots
  • 125
    g
    dried nectarines
  • 125
    g
    dried figs
  • 410
    g
    blueberries in syrup
  • 10
    ml
    cornflour
  • 4
    oranges, cut into segments
  • fresh cream to serve
 

Method

 
Heat water and sugar over low heat, stirring from time to time, until sugar dissolves. Add vanilla essence, cinnamon sticks and orange juice, turn up temperature and bring to boil. Immediately turn down temperature, add apricots, nectarines and figs and simmer until softened. Meanwhile, blend syrup from blueberries with cornflour and simmer until syrup boils. Add blueberries and remove from heat. Refrigerate stewed fruit mixture and blueberry mixture separately until chilled. Then combine fruit mixtures and add orange segments. Serve with thick cream.
 

Read more on: fruit
 

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