Recipes... prunes with panache...

SPICED FRUIT COMPOTE with PRUNES served with HOMEMADE LABNEH

SPICED FRUIT COMPOTE with PRUNES served with HOMEMADE LABNEH

Preparation time: 25 minutes
Serves: 4

INGREDIENTS

This delicious dish can be served as a desert or topped onto pancakes or porridge for a decadent and stylish weekend breakfast.

Level of difficulty: Easy
Prep time: Compote - 20 minutes. Labneh - 5 minutes plus 24 hr draining time.
Serves:4
Vegan, gluten-free, can be dairy-free without the labneh

Ingredients

2 peaches
2 nectarines
1 orange
1 cup water
1/2 cup white sugar
1/3 cup Cointreau (or Grand Marnier)
1/2 cup (100g) Australian prunes, pitted or whole
cinnamon stick
star anise

METHOD

Chop stone fruit into pieces, remove approx. five strips of orange peel (with a peeler) and squeeze juice. Put into a saucepan with water, Cointreau, cinnamon stick, star anise, sugar and prunes.

Cook over low heat, stirring occasionally, until sugar dissolves and fruit is soft. Discard the orange peel and spices before serving.

To make the labneh, place 2 cups of natural yogurt in a bowl and stir in 1 tsp salt. Pour the salted yoghurt into a colander lined with cheesecloth and drain for approximately 24 hours, covered, in the fridge.


NUTRITION per serve (4 serves)
Energy 1015kJ, Protein 7g, Total fat 5g, Saturated fat 3g, Total Carbohydrates 30g, Total sugars 29g, Dietary fibre 2g, Sodium 650mg

25g prunes per serve (half of daily 50g serve of prunes)

Source of protein
Source of fibre


Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe developer: Fiona Walmsley
Styling: Lisa Madigan
Photography: Lean Timms


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