Fruit compote
Photography by Photography by Aaron McLean.
INGREDIENTS
1 vanilla pod
100 grams sugar
1 cinnamon stick
125 mls Marsala
250 mls water
200 grams plump dried fi gs
200 grams dried apricots
200 grams pitted prunes
julienned zest of 1 lemon and 1 orange
¼ cup pistachio nuts
METHOD
Split the vanilla pod and scrape out the seeds. Combine the sugar, cinnamon stick, vanilla pod and seeds, the Marsala and water in saucepan and bring to the boil, stirring to dissolve the sugar. Add the remaining ingredients and simmer gently for 15 minutes. Tip into a bowl, cool, cover and refrigerate for 24 hours before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!