Ashbolt Farm Tasmania - The Home of Australian Grown elderberries
This winter fruit compote can be very handy during the winter season as it can be made in advance and keeps well in the fridge for days. Serve it for breakfast or brunch with some granola or pancakes. Or you can serve it with roast meat, particularly with poultry and game. If you have any left, it makes a lovely dessert with custard or ice-cream or to make crumble!
8 firm pears
1 vanilla pod
5 Tbsp runny honey
1 cinnamon stick
5 cloves
1 orange
1 lemon
2 cups of mixed dried fruit (apricots, blueberries, prunes, figs, raisins, cherries, cranberries etc.)
100 ml elderflower concentrate
1. Cut the vanilla in half and scrape out the seeds.
2. Peel the zest of the orange and lemon and cut zest into thin strips.
3. Peel the pears then place them in a large saucepan, close to each other in a single layer. Pour in enough water to cover them. Add the vanilla seeds and pod, the cinnamon stick, cloves, honey and citrus zest. Squeeze out the lemon juice, add it to the compote.
4. Bring gently to the boil, then simmer for about 8-10 minutes under cover. The pears should be al dente.
5. Pour half of the syrup into a bowl, add the dried fruits. Keep the pears in the remaining syrup overnight. Chill both (covered).
6. The next day quarter the pears and put them in a serving dish. Add the soaked dried fruits.
7. Mix the syrup with the elderflower cordial and drizzle over the fruits.
