Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Winter Fruit Compote with Cognac
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 38 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 7 mg
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.
