La Compota

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

Preparation info

Serves
6 to 8
, with plenty of leftovers

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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

Ingredients

200 g (7 oz) each of dried apricots, peaches, prunes and figs, plus the following, although optional: cherries, cranberries, muscatels

Dessert
Gluten-free
Vegan

Method

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,