Fruit compote

From issue #7.
Photography by 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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