Dried Apricot Compote


This makes a great breakfast with thick, Greek-style yoghurt. It keeps well in an airtight container in the fridge for up to a week. This makes enough for eight to 10 servings.

200g dried apricots

200g other dried fruit such as mangoes, prunes etc.

100g raisins

150ml freshly squeezed orange juice

80g honey

Zest of 1 lemon, pared with vegetable peeler

Zest of ½ orange, pared with vegetable peeler

1 cinnamon stick

3 cloves

1 star anise (optional)

Thick yoghurt, to serve

Pour 500ml warm water into a large bowl; tip in the dried fruit and leave to soak for an hour.

Pour 500ml water into a large saucepan along with the orange juice, honey, lemon and orange zest, cinnamon, cloves and star anise (if using). Bring to a boil, and then add the fruit and its soaking liquid. Bring back to the boil, reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the fruit has softened and the liquid has thickened slightly. Serve warm or cold, with a big dollop of thick yoghurt.