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Winter Fruit Compote with Yogurt & Walnut Chantilly

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  • Serves: 8
Winter Fruit Compote with Yogurt & Walnut Chantilly


  • 200g dried apricots
  • 250g prunes (preferably with stone in)
  • 75g dried apple rings
  • 200g dried pears and/or dried peaches
  • 150g dried figs
  • 1 x 75cl bottle sweet Muscat wine
  • 1 cinnamon stick
  • 30-60g caster sugar
  • 6 clementines, peeled
  • 100ml double cream
  • 1 tbsp icing sugar
  • ½ tsp vanilla extract
  • 50g toasted walnuts, roughly broken up
  • 4 tbsp Greek yogurt


  1. Put all the dried fruit into a pan with the wine and the cinnamon stick. Simmer gently for 10-15 mins until all the fruits are tender. Lift them out with a slotted spoon into a bowl before they have a chance to collapse. Taste the cooking juices and add sugar to taste (it may not need any). Stir until the sugar has completely dissolved, bring back to the boil and pour over the fruit.

    While the dried fruit is cooking, pull stray wisps of white pith off the clementines, then halve with a sharp knife. Add them to the bowl of cooked fruit, stirring in carefully so they do not break up. Leave the fruit to cool and serve at room temperature.

    To make the chantilly, whip the cream with the icing sugar and vanilla extract until it holds its shape in a floppy sort of way. Shake as much of the loose papery skin as you can off the walnuts, then fold them into the cream together with the yogurt. Serve, again at room temperature, with the winter fruit compote.

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