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Prune and Apricot Compote   Veg   CD  DP   25mins plus chilling

Serve 4      Cold  Fruit  Nuts Alcohol Vegetarian Vegan  Dessert  Gluten Wheat Dairy Free  Eggless



225g/8oz Prunes, stoned

600ml/20fl.oz. hot strong Tea

225g/8oz Dried Apricots

4 tbsp Sugar

4 tbsp Sherry (check manufacture)

1/2 orange, thinly sliced

White Grapes

2tbsp Toasted Flaked Almonds




1. Place the prunes in a bowl and pour over the tea. Place the apricots in a separate bowl and cover with 425ml/15 fl.oz. hot water. Cover and leave to soak for 8 hours or overnight.


2. Turn the prunes and their soaking liquid into a saucepan. Add sugar to taste and simmer for 10 minutes or until the prunes are tender and the syrup has thickened slightly. At the same time, turn the apricots and their soaking liquid into another saucepan and simmer for 15-20 minutes until tender.


3. Using a slotted spoon, transfer the prunes and apricots to a glass serving dish. Sprinkle over the the port or dry sherry, then spoon over a little of the cooking liquids. Cover and leave until cold, then chill in the fridge for at least 1 hour or  until required.


4. To serve - decorate with slices of orange, grapes and flaked almonds.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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