Compôte of winter fruit

In a large stainless steel saucepan bring the wine and port to the boil, with the brown sugar, cinnamon, vanilla pods, star aniseed and citrus rind. Place the cloves and black peppercorns in a small muslin cloth and tie with a piece of string. Add to the saucepan and heat the mixture slowly for five minutes, but do not boil. Add the dried fruit and simmer over low heat for 30 minutes, stirring occasionally. cool and spoon the fruit and syrup into clean, sterilised glass jars or into a plastic or glass dish. Chill for at least 30 minutes to allow the spicy flavours of the syrup to develop. Remove the bay leaves and spices just before serving. Heat once more until lukewarm and serve with Greek yoghurt or stiffly whipped cream to which a pinch of ground cinnamon has been added.
Serves 8.