A rich and decadent winter dessert, this compote showcases beautiful figs and apricots. It's also a delicious spread over grilled sourdough with fresh ricotta.
Zest and juice of 1 lemon*
Zest and juice of 1 orange*
1 cup (250ml/8 fl oz) water
150g (5 1/2oz) sugar
6 cracked black peppercorns
1 vanilla bean
12 good quality figs
12 good quality dried apricots
Place the lemon and orange zest in cold water and bring to a boil. Drain and repeat three times. This will take away the bitterness of the zest.
Make the sugar syrup using water, sugar, lemon and orange juices, cloves, peppercorns and vanilla bean. Simmer gently for 10-15 minutes depending on how dry the fruit is.
Add the blanched zest, figs and apricots and poach until tender.
* If you don’t have a zester, use a vegetable peeler, then cut into thin strips (julienne).