Brandied Fruit Compote

by Angela Marshall

Every year I make quite a few jars of this so there is something especially delicious to bring out for a quick dessert. Serve with thick cream and/or icecream, with wafers or plain.

125 g pitted prunes
125 g dried apricots (try to find good, slightly leathery, flavourful Australian apricots)
65 g sultanas
2 fresh peaches (tinned peaches will work too)
4 tblsps brandy, sherry or rum
1 cup of water and 2 cloves
130 g sugar
1 orange
1 lemon
Chop apricots and prunes roughly into halves or quarters – they should still be recognisable in the finished product. Soak dried apricots in water and use water for the syrup.
Bring apricot water, water, sugar and cloves to the boil.
Add prunes, apricots and sultanas for a few minutes. Add lemon and orange juices and cook to reduce syrup by about a quarter. Add peaches and brandy and cook for a few more minutes. Put in sterilised jars and store in a cool dark place or freeze in small containers.