Hot Desserts Recipes - Warm Autumn Compote

Ingredients

• 75g/3oz or generous 1/4 cup caster sugar

• 1 bottle red wine

• 1 vanilla pod, split

• 1 strip pared lemon rind

• 4 pears

• 2 purple figs, quartered

• 225g/8oz or 2 cups raspberries

• lemon juice, to taste

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Method:

1. Put the caster sugar and red wine in a large saucepan and heat gently until the sugar has completely dissolved. Add the vanilla pod and lemon rind and bring to the boil. Reduce the heat and simmer for 5 minutes

2. Peel and halve the pears, then scoop out the cores, using a melon baller or teaspoon. Add the pears to the syrup and poach for about 15 minutes, turning them several times so they color evenly.

3. Add the quartered figs and poach for a further 5 minutes, until the fruits are tender.

4. Transfer the poached pears and figs to a serving bowl using a slotted spoon, then scatter over the raspberries.

5. Return the syrup to the heat and boil rapidly to reduce slightly and concentrate the flavor. Add a little lemon juice to taste. Strain the syrup over the fruits and serve warm.