The perfect use for ripening summer fruits and berries, colourful compotes are a great foil for cakes and desserts and will brighten up breakfast cereals and pastries. They keep well in the fridge or freezer.
This compote works well with barbecued pork chops and my potato fritters.
Ingredients
| 3 | Apples, peeled, cored and chopped (Main) |
| 3 | Pears, peeled, cored and chopped |
| 1 | Lemon, zest and juice |
| 3 Tbsp | Sugar |
| ½ tsp | Salt |
| 2 | Star anise |
| 2 | Cloves |
| 1 | Bay leaf |
| 1 cup | Dessert wine |
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Directions
- Place apples and pears into a pot. Add the zest and juice of lemon, sugar, salt, star anise, cloves, bay leaf, and dessert wine.
- Bring to a boil, then reduce heat and simmer until fruit completely breaks down and sauce thickens (25-30 minutes).
- Remove spices and cool. Serve with sweet and savoury dishes.
Best served with...
Serve a compote or coulis with a slice of plain cake, such as pound cake,angel food cakeorginger cake. The tart edge of the fruit cuts through the sweetness of the cake and you can forgo the cream.
