Fruit, red wine and bay compote

Method

1 In a stainless-steel or non-stick pan, cover the dried fruit with red wine and leave to plump for 30 minutes or more.

2 Add the brown sugar, allspice berries and bay leaves and heat gently, stirring until the sugar has dissolved.

3 Simmer until the fruit is meltingly tender, then cool. The flavour improves over several days. Serve alone, or with a baked custard or cream.

Recipe by Shona Crawford Poole