I think prunes are a bit like sardines, not really everyone’s favourite and sadly suffering from poor reputation. But I like them (not that there’s really any food I don’t like). And now that I’ve had a little more free time on my hands, I’ve been keen to experiment a bit with different things for breakfast. And prunes have been one of those things; prunes stewed with apricots, some orange rind, honey and a generous squeeze of vanilla paste. And its made a really nice (and healthy-feeling) change having some compote with natural yoghurt and muesli for breakfast. Ok, the whole soaking overnight thing is a little bit of a faff, but it’s really only a case of a little forward planning, and once you’ve made the compote, it’ll keep happily in a sealed container in the fridge for a week or so, there for a healthy breakfast with some yoghurt, or a semi-healthy dessert with some vanilla ice cream.
Prune and apricot compote
- 150g dried prunes
- 150g dried apricots
- a few strips of orange zest
- A generous squeeze of vanilla paste/1 tsp vanilla extract/1 split vanilla pod
- 1-2 tbsp honey
- Place the prunes and apricots in a saucepan and pour over enough boiling water to just cover the fruit. Cover the saucepan with a lid and leave to soak over night.
- The next day, add the orange zest, vanilla and honey to the pan. Bring to the boil and then simmer gently, uncovered, for about 30 mins until the liquid has reduced slightly and is starting to become syrupy.
- Allow to cool. Store in a sealed container in the fridge for about a week.