Fruit compote

From issue #7.
Photography by Photography by Aaron McLean.


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
¼ cup pistachio nuts


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.