Dried Fruit Compote in Ginger Syrup
Inspired by techniques from Bon Appétit.
A bottle of spicy, non-alcoholic ginger beer simmers down with a mix of dried fruit until the liquid turns into a thick, spiced syrup clinging to softened figs, apricots, cherries, prunes and raisins. It needs almost no attention beyond a low simmer, and only gets better after a few days in the fridge.
Always check the labels of the products you use.
Method
- 1
Simmer the fruit. Bring the ginger beer, dried fruit and water to a boil in a small saucepan.
- 2
Reduce to a syrup. Reduce the heat to low and simmer gently until the liquid turns syrupy and the mixture has reduced to about 355 ml, 35-40 minutes.
- 3
Cool. Let the compote cool completely before serving.
Storage
Can be made up to 1 week ahead; cover and refrigerate.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.04 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 55 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.3 g per serving
10.6 % of the 50 g daily maximum · 21.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- measuring jug
- wooden spoon
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 88 kcal |
| Protein | 0.7 g |
| Carbohydrate | 22.7 g |
| of which sugars | 18.9 g |
| of which free sugars | 5.3 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
