Cape Malay Stewed Dried Apricot and Peach compote
Cape Malay Stewed Dried Apricot and Peach compote
Delicious 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 a garnish on baked puddings.
Recipe PDF
Ingredients
Stewed fruit
- 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
Instructions
- 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.
Nutrition
Calories: 230kcalCarbohydrates: 60gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 453mgFiber: 4gSugar: 53gVitamin A: 1203IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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