Compota De Frutos Secos (Dried Fruit Compot)
Serves 4
Ingredients
Method
185 g. Apricots (Dried No Soak)
125 g. Prunes (Dried Pitted No Soak)
125 g. Seedless Raisins
125 g. Peaches (Dried or Pears)
60 g. Almonds (Blanched Split )
1 5cm Cinnamon Stick
4 Cloves (Whole)
60 g. Walnut (Toasted Halves)
First toast the walnut halves by spreading them on a baking sheet and place in a preheated oven 160ºC /325ºF for 15 minutes turning frequently, watch closely to prevent burning.
Then put dried fruits, almonds, cinnamon and cloves into a saucepan, cover with water.
Place a lid on the pan and simmer for 15 minutes or until fruits are tender but not mushy.
Remove pan from the heat and cool to luke warm. Remove cinnamon and cloves from the mixture.
Spoon into individual glasses or serving bowls, cover and chill, sprinkle with chopped walnuts.
This is super with Greek yoghurt or Cream.