Fruit Compote

For a healthy breakfast, serve with porridge or yoghurt.


  • 115 g dried apricots
  • 55 g dried cherries
  • 55 g dried blueberries
  • 55 g dried figs
  • 55 g dried pears
  • 55 g dried mango
  • 0.50 cinnamon stick
  • 2 tblsp runny honey
  • 2 cloves
  • 0.50 vanilla pod (split)
  • zest of 1 unwaxed lemon
  • saffron threads (optional)
  • 15 g flaked almonds (toasted)
  • 15 g pine nuts


  1. Put all the ingredients except the almonds and pine nuts into a non-reactive saucepan, and just cover with cold water.
  2. Bring to the boil, reduce the heat, cover and simmer for 25 minutes. Top up with water if necessary.
  3. Allow to cool, then add the remaining ingredients and stir. Remove the cinnamon stick, vanilla pod and cloves.
  4. Store in a kilner jar in the fridge to serve with porridge, wheatgerm, yoghurt or a combination.


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