This delicately spicey and naturally very sweet fruit compote is delicious served warm or cold with crème fraiche or yoghurt. Using dried fruit makes it very sweet indeed, so there is no need to add any refined sugar (or other sweeteners at all).
Add to a medium sized saucepan:
3 small to med sized granny smith or cooking apples, sliced in half from top to bottom and then cut into semicircles half centimetre thick, to reveal the star shape in the centre of the apple.
1 mandarin peeled and segmented
Tsp of thinly sliced fresh ginger
2 whole star anise
1 cinnamon quill
4 whole green cardamom pods
1 tsp lemon zest
Dried fruit- make sure these have no added sugar in:
Prunes pitted 10 whole
Peaches 6 cut in half
Figs 6 cut in half
Sultanas large Turkish 60g
Add enough cold water to almost cover the fruits. Place on a low heat with a lid on the saucepan and bring the contents just up to gentle simmer. Simmer for 5 minutes, turn off and leave to cool with the lid on allowing the dried fruit to soak up the water and the spices the infuse into the liquid.
Reheat gently before serving on its own with greek yoghurt or crème fraiche as a dessert or with porridge or meusli for breakfast.