Making Dried Fruit Compote

Any variety of dried fruit may be used, either alone or mixed. This compote, made of 100 g cherries and 250 g ready-to-eat peaches, can be served warm or chilled with many desserts.

Heat 300 ml dry white wine with 100 g sugar and 50 g blanched, slivered almonds. Once the sugar has dissolved, add the dried fruit. Cover and simmer gently for 20 minutes. Stir in 4 tbsp either brandy or kirsch and set aside to cool. Serve this compote with an appropriate dessert such as a light vanilla cheesecake or a steamed sponge, or on toast flavoured with cinnamon and icing sugar and topped with clotted cream.