December 14, 2015 by dgarnett2013
Dried fruit compote with rum: Recipe file. Source unknown.
Serves 6 – 8. It will keep for several weeks in an airtight, sterilised jar.
- grated zest and juice of 1 lemon
- grated zest and juice of 1orange
- 2 sprigs of fresh rosemary
- 1 cinnamon stick
- 6 cloves
- ½ tsp fennel seeds
- ½ tsp black peppercorns
- 500g caster sugar
- 500ml water
- 1 kg mixed dried fruit such as prunes, apricots, figs, raisins, apples, pears, peaches
- 200ml dark rum
Put the lemon and orange zest and juice, rosemary, cinnamon, cloves, fennel seeds, peppercorns, sugar and water in a large saucepan and bring to the boil, stirring occasionally to dissolve the sugar.
Reduce the heat, cover the pan and simmer gently for 5 mins.
Add the hardest fruit, such as figs and prunes, first and simmer for 3 mins, then add the rest of the fruit and simmer for 5 mins.
Remove from the heat and add the rum. Stir well and leave to stand, covered, for at least a day before eating. Heat through gently before serving.