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dried fruit compote in jars on metal tart tins with yogurt

Dried Fruit Compote with Clementines

Janice Pattie
A rich combination of dried fruits with orange and Cointreau sprinkled with pistacho nuts.
4.89 from 17 votes
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 12 hours
Total Time 12 hours 25 minutes
Course Dessert
Cuisine British
Servings 6
Calories 253 kcal

Equipment

  • Sharp knife
  • chopping board
  • weighing scales
  • Medium saucepan
  • measuring jug
  • Lemon squeezer

Ingredients
 

  • 100 grams dried apricots
  • 100 grams Medjool dates
  • 100 grams dried cranberries
  • 3 clementines
  • 250 millilitres water
  • 100 millilitres orange liqueur
  • 50 grams pistachio nuts shelled and chopped

Instructions
 

  • 3 clementines
    Scrub one of the clementines thoroughly to remove any wax. Take one of the clementines and slice it very thinly, then cut the slices in half.
  • Slice the washed clementine very thinly then cut the slice in half.
  • 100 grams Medjool dates, 100 grams dried cranberries, 100 grams dried apricots
    Cut the dried apricots and dates into pieces about 1 cm x 1 cm
  • 250 millilitres water
    Put the sliced clementine, dried apricots, dates and cranberries into a pan with the water and bring up to a simmer.
  • Put the lid on the pan and simmer the dried fruit with the water for 15 minutes.
  • 3 clementines
    Squeeze the clementines and collect the juice.
  • 100 millilitres orange liqueur
    When the fruit is cooked, take the pan off the heat add the clementine juice and the orange liqueur.
  • Leave to cool then put the compote into a lidded container and place in the fridge overnight.
  • 50 grams pistachio nuts
    Serve with Greek yogurt and top with chopped pistachio nuts.

Nutrition

Calories: 253kcalCarbohydrates: 49gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 6mgPotassium: 472mgFiber: 5gSugar: 40gVitamin A: 660IUVitamin C: 19mgCalcium: 43mgIron: 1mg