Pear and dried apricot compote

Pear and dried apricot compote. A gently simmered fruit compote served with its fruit. Chill promptly if serving cold; its sweetness depends on the ripeness of the fruit.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 25 min · Serves: 4

Ingredients

• 450 g — cored pears
• 100 g — dried apricots, chopped
• 1 g — ground cinnamon
• 1200 ml — water
• 40 g — sugar
• 15 ml — lemon juice

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Wash fruit, remove cores and any stones, and cut fresh fruit into 2 cm pieces. Rinse dried fruit. Place all fruit, sugar, cinnamon and water in a saucepan.
3. Bring to a boil, then simmer gently for 15–25 minutes until the fruit is tender; quince may need 35–45 minutes. Stir in lemon juice. Serve warm with some fruit in each glass, or cool quickly in shallow containers and refrigerate.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check product labels and shared-equipment cross-contact; allergen information is not exhaustive.

Cook’s notes

• An untested editorial home adaptation, not a kitchen-tested formula. Cooking times are estimates: check tenderness and your grain package instructions; add hot water gradually when needed.