Australian dried fruit is among the best in the world. Whether you like apples, peaches, apricots, pears, or prunes, Australia has them all. And this spiced Dried Fruit compote is a perfect recipe to showcase our beautiful fruit produced by our proud farmers.
Having jars of great preserves in the pantry is a cook’s pride and joy. I like to have jars of strawberry jam and sun dried tomato pesto and fruits in the pantry at my disposal. This recipe for Dried Fruit compote takes quality dried fruit and rehydrates it with orange, honey and spices. Imagine having this in your pantry for an impromptu dessert. Be sure to sterilize jars if you want to keep this Dried Fruit compote for more than a week.
When you’ve finished the dried compote, these jars are also great filled with cookies like Brutti ma Buoni.
About this recipe
This beautiful recipe is adapted from an Italian recipe Frutta Cotta by Gennaro Contaldo. While Gennaro likes to add grated zest, I prefer to thinly peel the zest (avoiding the bitter white pith) so you get all the flavor and no bits of rind.
In Australia, dried fruit is sold individually or in a packet of mixed fruit containing apples, prunes, pears, apricots, and peaches which is a great alternative. Use your preferred choice of fruit. All in all, this is an easy-to-make recipe. Just prepare the flavored syrup then simmer the dried fruits for just 5 minutes. Bottle and store for at least one day. Then serve it with a spoonful of cream or mascarpone. Maybe top a custard tart with this colorful array of fruits.
This Dried Fruit compote with spices will be something special to be brought out when the children are having ice cream with chocolate topping and the adults want an equally delicious topping. Keep a couple of jars in your pantry for times like these.
If you love this compote recipe, be sure to try my strawberry compote. It’s sings of summer with brightness and amazing flavor!
Dried Fruit Compote Recipe
- 1 orange
- 1 cinnamon stick
- ¼ cup honey
- 1½ cups water
- 12 dried figs
- 1 cup dried apricots (120 grams)
- 1 cup prunes (150 grams)
- ½ cup cranberries (60 grams)
- Thinly peel the zest of the orange into a long strip
- Squeeze the juice of the orange. Measure the orange juice and bring it up to 1 1/2 cups with water. Place into a medium saucepan with orange zest, cinnamon stick cloves and honey.
- Place pan over medium heat, bring to the boil and stir occasionally.
- Cover and reduce heat. Simmer for 5 minutes.
- Add fruit and simmer for 5 minutes, stirring occasionally gently until the fruit is softened and plump.
- Transfer to a shallow bowl to cool.
- Serve cold or warm slightly.
- To Sterilize jars: Preheat oven to 275°F/130°C. Wash in hot soapy water and rinse well. Place the jar upturned on a tray in a preheated oven for 10-15 minutes. Fill while hot.
- If some of the fruit seems extra dry put it in first followed by the softer fruit. Don’t overcook because the fruit will continue to cook as it cools in the hot liquid.
- whole cloves
- rosemary sprigs
- vanilla bean
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.