Apple and pear compote
Photo by Tamara West
The perfect use for ripening summer fruits and berries, colourful compotes are a great foil for cakes and desserts and will brighten up breakfast cereals and pastries. They keep well in the fridge or freezer.
- Place apples and pears into a pot. Add the zest and juice of lemon, sugar, salt, star anise, cloves, bay leaf, and dessert wine.
- Bring to a boil, then reduce heat and simmer until fruit completely breaks down and sauce thickens (25-30 minutes).
- Remove spices and cool. Serve with sweet and savoury dishes.
Best served with...
Serve a compote or coulis with a slice of plain cake, such as pound cake, angel food cake or ginger cake. The tart edge of the fruit cuts through the sweetness of the cake and you can forgo the cream.