Dried Fruit Compote with Ginger and Rum

An excellent winter fruit salad with the most aromatic juices, which makes a refreshing dessert at Christmas time. It will keep well in the fridge.


  • 2 x 8 oz (2 x 200 g) packets dried mixed fruit (apricots, apples, etc. - cut any extra-large fruits in half)
  • 2 oz (50 g) crystallised ginger - cut into small pieces
  • 2-4 oz (50-100 g) demerara or granulated sugar
  • juice of 2 lemons and 1 orange
  • 2-3 tablespoons (2-3 x 15 ml spoon) dark rum


Soak the dried fruit overnight or for at least 6 hours. Drain it and put into a large saucepan with the ginger, sugar and fruit juice. Bring to the boil, then cover and simmer gently for half an hour. Then stir in the rum, transfer to a serving bowl and let cool. Serve with cream.