Compote of Dried Fruits with Orange Blossom Water
Inroduction
About this Recipe
By: Sheridan Rogers
This delicious compote is from my second book Seasonal Entertaining (Harper Collins) and will keep well in the refrigerator for a week or more, developing its delicious flavours. Use orange blossom water to taste – it should add a lingering fragrance, not overwhelm. Delicious with vanilla yoghurt (for breakfast) or home-made creamed rice (for dessert).
Ingredients
- mixed dried fruits 500g (such as apricots, prunes, pears, figs, peaches)
- water to cover
- caster sugar 1/2 cup
- 1 orange peeled rind (scrubbed before using)
- cloves 6
- vanilla bean 1, cut in half lengthwise
- star anise 2
- cinnamon stick 1
- orange blossom water to taste
Serves 6 – 8 Place the dried fruits in a medium-large saucepan and just cover with water. Add the sugar, rind and whole spices. Bring to the boil, stirring to dissolve the sugar. Turn down the heat and leave to simmer very gently for 35- 30 minutes or until the fruits are swollen and are beginning to soften. Remove from heat and let cool. Add the orange blossom water, a few drops to begin with, and stir well. Taste and add more if necessary – be careful not to overdo it. Chill well before serving