This is a really flexible dish, great for a holiday brunch or a healthy-ish dessert when you can’t face another piece of Christmas cake!
- 100g (4oz) dried figs
- 200g (7oz) dried apricots
- 200g (7oz) prunes
- 100g (4oz) dried cranberries
- 2tsp ground mixed spice
- 1 star anise
- 1 cinnamon stick
- 5 cloves
- zest and juice 1 orange
- 300ml full-bodied red wine, eg Shiraz
- 100ml (4fl oz) sloe gin
Put all the ingredients in a large pan, along with 200ml (7fl oz) cold water, and bring to the boil.
Simmer for 10 minutes or until the liquid reduces slightly and becomes syrupy. Leave to cool until needed. Remember to remove the whole spices from the compote before serving!
Serve warm or cold with creamy Greek yogurt for an indulgent breakfast or an almost virtuous dessert.
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