Whole Fruit Compote

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Fruit is particularly good for breakfast; its clean taste freshens the palate. A compote is traditionally stewed fruit preserved in syrup. However, most fruits are naturally sweet enough without added sugar. If not, add some dried fruits where the fructose (the natural sugars) is intensified by the shrinking and drying of the fruit. The following recipe is a mixture of wild and cultivated fruits.


  • 100 g/¼ lb Hunza apricots
  • 600 ml/1 pint/ cups apple juice
  • 225 g/½ lb damsons/prune plums
  • 225 g/½ lb dessert plums
  • 100 g/½ lb wild plums (bullace, Oregon, Texan or peach)
  • 600 ml/1 pint/ cups water
  • 2 tablespoons honey
  • mint leaves for garnish


    Soak the apricots in the apple juice overnight. Wash the damsons and plums, and place in a saucepan. Add the water and honey and bring to the boil. Remove from the heat, cover and leave to cool. Stir in the apricots and their juice. Turn out into a glass dish. Garnish with mint leaves before serving.