Delia Smith Christmas Dried Fruit Compote

Delia Smith’s Christmas Dried Fruit Compote is made with dried apricots, dried figs, Agen prunes, Muscatel raisins, candied peel, mixed spice, freshly grated nutmeg, Cox’s apple, orange zest and juice, lemon zest and juice, and Marsala wine. This delicious Christmas Dried Fruit Compote recipe creates a flavorful dessert that takes about 3 hours and 10 minutes to prepare and can serve up to 6-8 people.

Delia Smith Christmas Dried Fruit Compote Ingredients

• 75g (2.6 oz) no-soak dried apricots, cut into six
• 75g (2.6 oz) dried figs, cut into pieces the same size as the apricots
• 75g (2.6 oz) Agen no-soak prunes, cut into pieces the same size as the apricots
• 75g (2.6 oz) large Muscatel raisins
• 10g (0.35 oz) whole candied peel, finely chopped
• 1/4 teaspoon mixed spice
• 1/4 nutmeg, freshly grated
• 1/2 small Cox’s apple, chopped (no need to peel)
• Grated zest and juice of 1/2 small orange
• Grated zest and juice of 1/2 small lemon
• 275ml (9.3 fl oz) Marsala wine
• 10g (0.35 oz) toasted flaked almonds

How To Make Delia Smith Christmas Dried Fruit Compote

1. Preheat Oven: Set the oven to 120°C (250°F, gas mark 1/2).
2. Cook Compote: Place all compote ingredients (except almonds) in a medium casserole. Heat until simmering, then cover and transfer to the oven. Cook slowly for 3 hours.
3. Add Gelatine and Chill: Soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water and stir into the hot compote. Add almonds and orange juice. Stir well, then pour into a pudding bowl. Cool, cover, and chill overnight or until set.

Recipe Tips

• Use Fresh Spices: For the best flavor, use freshly grated nutmeg and high-quality mixed spice. Pre-ground spices lose potency over time.
• Soak Gelatine Properly: Make sure to soak the gelatine leaves in cold water for the full 5 minutes to ensure they dissolve completely and set the compote correctly.
• Stir Frequently: Stir the compote occasionally while cooking to prevent any ingredients from sticking to the bottom of the casserole and ensure even flavor distribution.
• Cool Before Chilling: Allow the compote to cool slightly before transferring it to the pudding basin. This helps prevent condensation and ensures a better texture.
• Check for Set: Ensure the compote is fully set by gently pressing the surface before serving. If it’s still soft, chill it for a bit longer.

What To Serve With Christmas Dried Fruit Compote?

This sweet Christmas Dried Fruit Compote pairs well with whipped cream, vanilla ice cream, or a dollop of Greek yogurt. It can also be served alongside spiced nuts, shortbread cookies, or a slice of fruitcake for a delicious dessert.

How To Store Leftovers Christmas Dried Fruit Compote?

• Refrigerate: Let the leftover Christmas Dried Fruit Compote cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 5 days.
• Freeze: If freezing, place the compote in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Delia Smith Christmas Dried Fruit Compote Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the recipe)

• Calories: 321
• Total Fat: 2.9g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 8mg
• Potassium: 513mg
• Total Carbohydrate: 76g
• Dietary Fiber: 4g
• Sugars: 64g
• Protein: 2g

Try More Delia Smith Recipes:

• Delia Smith Marmalade Recipe
• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart
• Delia Smith Liver And Bacon Casserole