Fruit compote

From issue #7, page 77.
Photography Photography by Aaron McLean.

    INGREDIENTS

    1 vanilla pod
    100 grams sugar
    1 cinnamon stick
    125 mls Marsala
    250 mls water
    200 grams plump dried fi gs
    200 grams dried apricots
    200 grams pitted prunes
    julienned zest of 1 lemon and 1 orange
    ΒΌ cup pistachio nuts

    METHOD

    Split the vanilla pod and scrape out the seeds. Combine the sugar, cinnamon stick, vanilla pod and seeds, the Marsala and water in saucepan and bring to the boil, stirring to dissolve the sugar. Add the remaining ingredients and simmer gently for 15 minutes. Tip into a bowl, cool, cover and refrigerate for 24 hours before serving.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.