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Christmas Dried Fruit Compote
serves 8
4 oz (110 g.) no-soak dried apricots
4 oz (110 g.) no-soak dried figs, halved
4 oz (110 g.) no-soak prunes
4 oz (110 g.) raisins
2 oranges
10 fl oz (275 ml.) cold water
12 fl oz (350 ml.) tawny port
2 oz (50 g.) sliced almonds, lightly toasted
Rinse the apricots, figs and prunes under cold, running water, then
place them in a large saucepan. Scrub one of the oranges, slice it
into very thin rounds, and cut each round into quarters. Add these,
together with the raisins, to the rest of the fruit in the pan,
pour in the cold water and simmer (covered) for 15 minutes.
Meanwhile squeeze the juice from the other orange and, when the
fruit is cooked, stir in the orange juice and the port. Leave the
compote to cool and, before serving, chill in the refrigerator for
24 hours so all the flavours can develop. Serve sprinkled with the
toasted nuts.
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Fruit Compote