Recipe
Autumn Fruit Compote Recipe
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- 200 g Sultanas
- 2 Cinnamon sticks
- 200 g Dried apricots; halved
- 3 Bay leaves
- 70 g Ginger; peeled & grated
- 6 Cloves garlic; minced
- 800 g Sugar
- 1 tb Salt
- 1 kg Peaches; quartered or 300g. dried peaches, sliced
- Good pinch of Krokos Greek red saffron
- 1/2 ts Cayenne pepper
Directions
- Step #1 Peel, apricots, ginger, vinegar, sultanas, salt, core & chop the apples & place this in a large saucepan with the peaches, bay leaves, sugar, cinnamon sticks, cayenne pepper & saffron.
- Step #2 Bring to the boil then & let simmer vigorously for 30 mins, stirring frequently to stop the fruit burning (be careful when stirring as the mixture tends to splatter a little).
- Step #3 When the mixture has thickened & looks syrupy, turn off the heat and allow this to cool slightly.
- Step #4 Remove the cinnamon sticks & bay leaves and bottle in sterile glass jars & seal.
- Step #5 Store at cool room temperature for up to 12 months.
- Step #6 Note: Any other stone fruits can be substituted for the peaches - plums & nectarines work very well.
- Step #7 --.
- Enjoy the Autumn Fruit Compote recipe
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