1/2 - 2/3 cup (75 g) 3 oz dried, unsulphured apricots
1/2 - 2/3 cup (75 g) 3 oz 75 dried apples
1/2 - 2/3 cup (75 g) 3 oz dried prunes
1/2 CUP (40g) 1 1/2 oz sultanas (golden raisins) (white raisins (muscats)
1/4 CUP (40g) 1 1/2 oz raisins
2 cup (425 ml) 3/4 pt natural apple juice
6 cm (2 in) cinnamon stick
thinly pared rind 1 lemon
1/2 - 2/3 cup (75 g) 3 oz 75 dried apples
1/2 - 2/3 cup (75 g) 3 oz dried prunes
1/2 CUP (40g) 1 1/2 oz sultanas (golden raisins) (white raisins (muscats)
1/4 CUP (40g) 1 1/2 oz raisins
2 cup (425 ml) 3/4 pt natural apple juice
6 cm (2 in) cinnamon stick
thinly pared rind 1 lemon
method
1. Put the fruit into a bowl and cover it with the apple juice.
2. Put in the cinnamon stick and lemon rind and leave the fruit to soak for 12 hours.
3. Remove the lemon rind and cut it into thin strips.
4. Put the fruit, cinnamon stick and lemon rind into a saucepan.
5. Set them on a low heat and bring them gently to the boil. Simmer for 15 minutes.
6. Remove the cinnamon stick.
7. Either serve the compote hot or let it cool completely and serve it topped with natural yogurt or dairy sour cream.
2. Put in the cinnamon stick and lemon rind and leave the fruit to soak for 12 hours.
3. Remove the lemon rind and cut it into thin strips.
4. Put the fruit, cinnamon stick and lemon rind into a saucepan.
5. Set them on a low heat and bring them gently to the boil. Simmer for 15 minutes.
6. Remove the cinnamon stick.
7. Either serve the compote hot or let it cool completely and serve it topped with natural yogurt or dairy sour cream.
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