Dried fruit compote with pears
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Ria Osborne
Dried fruit compote with pears
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
386Kcal
Fat
7gr
Saturates
3gr
Carbs
75gr
Sugars
61gr
Fibre
7gr
Protein
10gr
Salt
0.2gr
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 4 small pears, peeled, quartered and cored
- 1 star anise
- 1 cinnamon stick
- 3 cloves
- 1 tsp vanilla bean extract
- 4 tbsp clear honey
- pared zest and juice of 1 orange
- 50g dried apricots
- 50g figs
- 50g cranberries
- 50g prunes
- 50g golden sultanas
- low-fat yogurt, granola and clear honey (optional), to serve
Step by step
Get ahead
Make up to 2 days ahead and store in the fridge.
- Place the pears in a saucepan to fit snugly and just cover with water (about 300ml). Add the star anise, cinnamon stick, cloves, vanilla bean extract and honey, then stir in the pared zest and orange juice, and bring to the boil. Cover, then reduce the heat to medium and cook for 12-15 minutes or until the pears are tender.
- Strain the pears over another pan to catch the liquid, then transfer the pears to a bowl, discarding the spices. Bring the liquid to the boil, then simmer gently for 10-12 minutes until reduced and syrupy. Pour over the pears in the bowl and add the dried fruit. Mix to coat. Leave to cool, then cover and chill in the fridge for 6-8 hours or overnight.
- To serve, spoon the fruit compote with some of the liquid into serving bowls or glasses, top with some yogurt and sprinkle over some granola before serving.
