Fresh Pear Compote with Apricots and Prunes

This rich, spiced fruit compote is suitable for breakfast as well as a winter dessert. If preferred, use red wine instead of the grape juice for an alcoholic version. The fininshed cooking liquid should be rich and syrupy. It can be reduced further if you wish - remove the pears after cooking, then boil the liquid until it is sufficiently reduced, before continuing the recipe.

Fresh Pear Compote with Apricots and Prunes
serves 6

300ml red grape juice
100ml water
75g sugar or to taste
2 pears
1 bay leaf
1 cinnamon stick
12 peppercorns
1 sprig thyme
125g dried apricots
125g prunes

Put the grape juice, water and sugar in a deep saucepan. Peel the pears and cut them into eighths. Place immediately into the liquid and add the bay leaf, cinnamon stick, peppercorns and thyme. Bring to the boil and simmer for 45-60 mins until the pears are tender.

Add the apricots and prunes and then leave to soak overnight. When cold adjust the sweetening to taste and serve with natural yogurt.


Or try Poached Pears in a Red Wine Syrup