Porridge with Winter Fruit Compote

Well worth the effort, Matt Tebbutt's richly spiced fruit cooks slowly in the oven and tops a warming bowl of creamy oats
By Matt Tebbutt
Porridge with Winter Fruit Compote
  • Rating:
  • Serves: 4-6
  • Cook Time: 3 hours 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • a few large dates
  • 120 g prunes
  • 120 g dried figs
  • 1 handfuls sultanas
  • 1 handfuls raisins
  • mixed candied peel
  • 1 orange, grated zest only
  • 1 lime, grated zest only
  • 1 pinches ground cinnamon
  • 1 split vanilla pod
  • 1 handfuls walnuts, toasted and roughly chopped
  • 1 star anise
  • freshly grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cinnamon
  • dark rum or Pedro Ximénez sherry

For the porridge

  • 225 g porridge oats
  • 1 litres milk
  • 2 tbsp dark brown sugar
  • 3 tbsp double cream

Method

1. For the compote: preheat the oven to 150C/gas 2. Throw all the ingredients in a pan and cover with the alcohol. Stew in the oven for 2-3 hours. Leave to steep and cool.

2. For the porridge: combine the oats, milk and brown sugar in a pan and stir over a medium heat until thick. Add a pinch of salt and the cream.

3. Serve the porridge with the warm winter fruits spooned on top.

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