For the compote: Soak about 9 oz dried fruit and nuts – (unsulphured)apricots, prunes, figs, raisins,naturally dried cherries, figs, cinnamon and ginger, and a slice of gluten free bread (optional) in some red grape juice with a dash of alcohol such as sherry or brandy. Mix all the ingredients and leave covered overnight in a cool place. The next day place in a pan, add water if needed and bring to the boil, then leave to cool and then chill. Mix in toasted flaked almonds and serve with a spoon of greek yoghurt or marscapone (optional) sprinkled with grated chocolate and nutmeg or cinnamon. The compote (without the yoghurt) will keep for up to 5 days.

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