Cape Malay Stewed Apricot and Peach compote made with dried fruits instead of fresh, is delicious served with yogurt for breakfast, with custard for dessert or as an accompaniment to baked puddings.
Using dried fruits picked in the peak of their season, means that this recipe can be made year round.
The highlight of attending any cold weather family function when I was a child, was usually the lure of a slice or two of Potato pudding or Bread pudding for dessert. The sweet tart apricot or peach compote served with the baked puddings was more than a garnish for me, it was an integral part of the dessert.
How to eat dried apricot and peach compote
- My favorite way is having plump and juicy dried tart apricots and peach compote over a slice of lukewarm Potato Pudding or Bread pudding. Traditionally Cape Malay stewed fruit includes stewed prunes, stewed apple and stewed pears but I don’t like the way these fruits disintegrate when cooking and discolors the beautiful syrup.
- This dried apricot and peach compote is so good you want to eat it for breakfast. Thankfully you can; just top a bowl Mieliepap or Dairy Free Overnight Muesli and Oats with dried fruit compote instead of fresh berries. You could also add it over a bowl of Creamy Oats porridge with a sprinkling of toasted flaked almonds or chopped hazelnuts.
- The dried apricot and peach compote can also be served with Baked oats, Maple French toast and Yogurt for breakfast.
- Another way to serve this dried apricot and peach compote is with thick warm custard for a quick winter’s night dessert option.
How to make dried apricot and peach compote
- Cover the dried fruits and soak the fruits for at least 8 hours or overnight in enough water to cover by at least 2 cm. The fruits will rehydrate beautifully and look like lush lobes, but have the sweetness of dried fruit. It will also require a shorter cooking time.
- Strain the soaking liquid to remove the grit and add 375ml of the liquid to a pot. Keep the fruit aside until required.
- Add the sugar and spices and boil for at least 10-12 minutes until syrupy.
- Add the fruit to the sugar syrup and simmer together for 2 minutes then remove from the heat and leave to cool.
- Store covered in the refrigerator until ready to use.
Other recipes you may like
- Greek yogurt and Granola breakfast bowl
- Homemade Toasted Luxury Berry Nut Muesli
- Easy Homemade Granola
- Almond and Coconut breakfast pancakes
- Cape Malay Pancakes (pannekoek recipe)
Cape Malay Stewed Dried Apricot and Peach compote
- 250 grams dried peaches
- 250 grams dried apricots
- water to cover
- 400 grams fine granulated sugar approximately 500 ml or 2 cups
- 2 cinnamon sticks
- The day before making the stewed fruit you have to soak the fruit for long enough to be completely rehydrated.
- Cover the dried apricots and dried peaches with enough water and allow to soak for at least 8 hours or overnight.
- Strain 375 ml of the soaking liquid from the fruit into a pot, straining out any grit.
- Add the two cups of sugar and stick cinnamon then boil on high for 10-12 minutes until thick and sticky.
- Add the rehydrated fruit to the sugar syrup and boil together for two minutes before removing from the heat and allowing to cool.
- When cooled, decant into a glass dish that has a sealing lid, refrigerate and use when required.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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