15 minutes plus cooling 65 mins Calories: 133 Fat: Fat 0.3g of which 0g is saturated
P65M Compôte, plums, pears, apples, honey Compôte, preserves, jam British
Plums 6–8, halved and stoned
Ripe pears 2 small, peeled, cored and halved
Cooking apple 250g (9oz), peeled, cored and cut into chunks
Cranberry juice 250ml (9fl oz)
Clear honey 50g (2oz)
Vanilla pod 1, split lengthways and cut in half
Cinnamon stick 1 small, broken in half
Preheat the oven to 180˚C/160˚fan/Gas 4.
Place the plums cut-side up in a shallow baking dish. Add the pears and apple chunks then pour over the cranberry juice and drizzle with honey. Push the vanilla and cinnamon among the fruit. Cover with foil and bake for 30 minutes.
Remove the foil, turn the fruit over and return to the oven, uncovered, for a further 30 minutes, basting occasionally, until the fruit is tender.
Using a slotted spoon, lift out the fruit and place in a heatproof dish. Discard the vanilla and cinnamon.
Strain the cooking juices into a small saucepan and bring to the boil. Boil for about 5 minutes or until reduced by half.
Pour over the fruit and leave to cool completely, then cover and chill until ready to serve. Enjoy on its own or serve with yogurt, or spoon over breakfast cereal or warm pancakes.
Peaches, nectarines or apricots, halved and stoned, will also work in this recipe. Use orange or apple juice instead of cranberry if you prefer. To serve as a dessert, replace the cranberry juice with fruity white or red wine, or grape juice.
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