Winter Fruit Compote with Cognac
Recipe courtesy of
Laura Calder
- Total:
- 45 min
- Prep:
- 5 min
- Inactive:
- 30 min
- Cook:
- 10 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
Directions
Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.
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