La Compota

Preparation info

  • Difficulty


  • Serves

    6 to 8

    , with plenty of leftovers

Appears in

Here is the perfect recipe for combining dried fruit with fresh fruit.


  • 200 g (7 oz) each of dried apricots, peaches, prunes and figs, plus the following, although optional: cherries, cranberries, muscatels and raisins
  • 3 fresh hard pears, peeled, cored and quartered
  • 3 fresh apples, peeled, cored and quartered
  • 6 plums, halved and stoned
  • 1 bottle good dry red wine
  • 2 cinnamon sticks
  • about 200 g (7 oz) sugar


Soak the dried fruit overnight in 600 mls (1 pint) water. The next day, drain the fruit, and put into a saucepan with the fresh fruit. Put the soaking liquid into another saucepan, together with the wine, cinnamon and sugar. Bring to the boil, and reduce by half. Pour over the fruit, bring slowly to the boil, and simmer for 10 to 15 minutes. Remove from the heat, and allow to cool.