Spiced Summer Fruit Compote

Nutrition and dessert aren’t always associated together, but this light and healthy dessert is one the exceptions. This low-calorie dish is full of potassium, fluoride, and iron. Cook in a slow cooker, large pan or casserole dish.

Cheats: 8 Serving: 1


  • 8 ripe but firm peaches, halved and stones removed
  • 250ml white wine, apple or pineapple juice
  • 4 tbsp honey
  • 1/4 lemon, thinly sliced
  • 2.5cm piece of ginger, julienned
  • 3 cardamom pods
  • 3 cloves
  • 600g berries of your choice
  • Rosewater for sprinkling
  • Fresh mint leaves for garnish


  1. In a saucepan, heat the wine or, honey, lemon, ginger, cardamom and cloves until bubbling.
  2. Add the peaches and spoon the syrup over the top. Cover and cook over low heat for 90 minutes.
  3. If cooking in a pressure cooker cook for 90 minutes. If cooking in a pan cook for 30 minutes or until tender.
  4. Remove the cardamom, cloves, and lemon slices.
  5. Place the peaches in a serving bowl, pour the sauce over the top and gently mix in the berries.
  6. Sprinkle with rosewater and garnish with mint leaves.


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