Canned fruit compote
Photo by Tam West
When fresh produce is in short supply for winter desserts, Warren Elwin takes on a can-do attitude. Serve this baked fruit compote warm or cold with icecream or yoghurt.
- Preheat oven to 180C. Place a medley of drained fruits (apricots, peaches, cherries and guavas) in a roasting dish and add back enough syrup to barely cover the fruit. Add a cinnamon stick or star anise and the zest and juice of a lemon or orange.
- Bake until the liquor has evaporated and the fruit is caramelised. Serve with icecream or yoghurt.