Deborah's Compote

Ingredients

• 1.500 gram mixed dried fruit
• 2.565 gram tinned lychees in heavy syrup, drained, syrup reserved
• 3.410 gram tinned sliced peaches, drained, syrup reserved
• 4.440 gram tinned pineapple chunks, drained, syrup reserved
• 5.410 gram tinned grapes, drained, syrup reserved
• 6.450 gram tinned cherries, drained, juice discarded
• 7.312 gram tinned mandarin segments, drained, juice discarded
• 8.0.25 cup orange juice
• 9.cup sugar, ¼ cup minus 2 tablespoons
• 10.0.25 cup brandy
• 11.3 tablespoon Cointreau

Method

1. 1.Drain the tin lychees, tin peaches, tin pineapple chunks and the tin of grapes.
2. 2.Put these syrups, the orange juice and the sugar in a pot.
3. 3.Bring to the boil and set aside to cool.
4. 4.Put the drained fruit in a large bowl.
5. 5.Add the mixed dried fruit.
6. 6.Drain the tin cherries and the tin mandarins. Discard their juice.
7. 7.Add the cherries and mandarins to the rest of the fruit.
8. 8.Add the brandy and the cointreau to the cooled, cooked syrup.
9. 9.Pour over all the fruits.
10. 10.Cover well and put in fridge to marinade for 2–4 days.
11. 11.Serve in a lovely glass bowl and use as a sauce for icecream.

Notes

• If desired, you may add a drained 410g tin kiwi fruit just before serving — the kiwi fruit gives additional colour.