Mixed fruit compote

Ingredients

• 200 g sugar
• 500 ml water
• 1 apple
• 1 pear
• 4 apricots
• 2 peaches
• 200 g cherries
• 250 g strawberries
• 125 g raspberries
• 125 g red currants

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cherries

Instructions

1. Boil the sugar with the water for 5 minutes and keep the syrup over very low heat.
2. Peel and core the apple and pear and cut them into wedges. Halve the apricots and peaches and remove the pits.
3. Poach the firm fruit in the hot syrup, in batches, just until tender and without letting it break: about 8 minutes for the apple and pear, 3-4 for the apricots and peaches. Lift it out with a slotted spoon into a large bowl and let the syrup cool.
4. Add the cherries, strawberries, raspberries and currants, raw, and pour the cold syrup over them. Mix gently, without stirring: the author wants the colors to stay distinct.
5. Serve it cold, in a tureen or a pretty bowl. For a garden party, set a small bowl full of ice in the center, so the ice doesn't water down the juice.

Nutrition facts

Approximate, per serving (about 275 g). Calculated with data from USDA FoodData Central.