This chunky compote infused with Port and spices is perfect for a cool winter evening. It’s great when you’re craving something sweet on a weeknight, but it’s also a wonderful last-minute dessert for unexpected guests.

Ingredients

  • mixed dried fruits, such as cranberries, figs, and apricots, 2 cups (12 oz/370 g)
  • Black peppercorns, 1 teaspoon
  • Port, 1 cup (8 fl oz/250 ml)
  • Sugar, cup (5 oz/155 g)
  • Cinnamon sticks, 2
  • Greek-style yogurt or Sweetened Whipped Cream for serving

Method

  1. Cut any large dried fruits into bite-sized pieces. Put the peppercorns in a tea ball and place in a saucepan. Add the Port, sugar, and cinnamon sticks and bring to a simmer, stirring occasionally. Add the dried fruits and simmer for 5 minutes. Remove from the heat, cover, and set aside for at least 30 minutes to blend the flavors.
  2. When ready to serve, remove the peppercorns and cinnamon stick. Divide among bowls, top with dollops of yogurt or whipped cream, and serve.

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